Mom’s Broccoli Cheese Soup!

¾ C. butter                             ¾ C. flour

1 qt. half & half                       ½ brick Velveeta cheese

Slice cheese into ½ “ cubes; set aside. Melt butter in a large pot and rapidly whisk in flour. Quickly pour in half & half and continue to stir over med-high heat until thick and boiling. Turn heat to low and add cubed Velveeta cheese. Stir till melted.

            3-4 crowns of broccoli             1-2 large carrots

            4 tsp. chicken bullion               4 cups of water

Place water, broccoli, grated carrots, and bullion into a pot. Bring to a boil and then simmer until broccoli is tender. Add to creamed mixture. Serve warm with rolls.