Ingredients:
1 finely chopped onion
3/4 stick of butter
3 TBS flour
4 cups chicken broth
3 15 oz. cans diced potatoes (drained)
1 lb. Velveeta cheese, diced
2 10 oz. boxes of frozen chopped broccoli
1 pkg./envelope Hidden Valley Ranch dry dressing mix
2 cups milk
1 tsp. garlic powder
1 tsp. black pepper
In a large stock pot or Dutch oven, melt 3/4 stick of butter over medium high heat. Add onion and saute' until onion begins to caramelize. Add flour and stir well to coat the onion. Quickly add chicken broth and stir. Cook until broth begins to thicken. Add potatoes bring heat back to just below boiling. Add Velveeta cheese and stir until cheese is melted. Add frozen broccoli and stir until the broccoli is heated thoroughly. Stir in Hidden Valley Ranch mix, garlic powder, and black pepper. Bring to a simmer and continue to simmer for 10 minutes, stirring to avoid sticking. Add 2 cups of milk just before serving. Do NOT allow soup to boil once milk has been added. ENJOY!
