Creamy Vegetable Cheese Soup

My family never tires of soup. We eat soup even in 110 degree weather. This recipe has to be one of my favorites. It is loaded with vegetables and is cheesy and creamy. To quote Ina Garten, "How bad can that be?" I made several changes, but I got the idea from the following blog. If you have time, check out the blog for more easy and delicious recipes!

Source: Adapted from: http://recipeindulgence.com

Ingredients:

4 carrots, peeled and sliced
6 celery stalks, sliced
1 onion, diced
4-6 potatoes, cubed
1 bunch broccoli, chopped
2 cups chicken broth (I used 4 cups)
1/4 cup butter (1 tbsp)
1/4 cup flour
4 cups milk (2 cups 1% milk)
16 ounces Velveeta cheese, cubed

Directions:
1. Boil carrots, celery, onion, potatoes, and broccoli in water until tender (about 10-15 minutes). (I boiled the veggies in the chicken broth for added flavor instead of water.) 2. In another pot, melt butter over medium heat, then stir in flour until smooth. Whisk in about 2 1/2 cups (2 cups) of the milk until sauce thickens and boils.
3. Add cheese to milk sauce and let it melt.
4. Put 2 cups of soup in a blender and puree until smooth, then return to the remaining soup. This adds an extra creamy texture without adding extra fat.
5. Add the milk/cheese sauce to the soup and stir.