Ingredients
1/2 stick butter
1 onion, chopped
4 c. whole milk
2 pkg. frozen chopped broccoli
3 c. water
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. chicken bouillon
1 lb. Velveeta cheese, cubed
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
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In soup pot, melt butter. Add onion and saute until tender. Stir in flour (it will be quite thick). Gradually add milk and stir until smooth. Remove from heat. In a separate pot, cook broccoli in 3 cups water until tender. Pour broccoli and water into soup pot with milk mixture. Add everything else, except cheese. Stir constantly over medium heat until thickened. Turn heat to low and add Velveeta. Stir until blended.