Original Recipe from: The Changeabletable(One of my most favorite food blogs)
1 cup carrots, cut into small chunks
2 cups broccoli, cut into small chunks and florets
2 quarts hot water
6 chicken bouillon cubes
3/4 cup butter, melted
3/4 cups flour
8 oz of Velveeta Cheese
Bring water to a boil, and add bouillon cubes.
Add carrots to broth and boil till tender (boil the carrots alone so the broccoli doesn’t disintegrate with such a long cooking time)
Meanwhile, stir flour into melted butter to make a smooth roux.
When carrots are tender, add broccoli florets and boil till tender crisp (the broccoli will finish cooking as it stands in the hot mixture)
Add the roux to the boiling liquid and stir quickly till smooth and thickened.
What a delicious, wonderful, thick soup. Great reviews from the fam!!