INGREDIENTS

32  oz fresh or frozen broccoli florets

64 oz natural or organic chicken broth

1 stick butter

1 sweet onion, chopped

1 cup milk mixed with ½ cup tapioca starch or potato starch

1 can (12 oz) evaporated milk (or 2 cups milk if you do not have evaporated milk)

2 lbs Velveeta cheese

2 cups grated sharp cheddar cheese (must be sharp!)

½  tsp fresh ground pepper

DIRECTIONS:

Melt butter in pot. Add in chopped onions and sautee until slightly softened (about 3 minutes). Add in chicken broth and broccoli; bring to a rapid boil. Lower heat to medium/medium low and pour in evaporated milk. In the meantime, add 1/2 cup tapioca starch to 1 cup milk. Stir until it dissolves, then pour into boiling soup. Lower heat; continue stirring. Soup should be simmering, but no longer boiling.

Cut up Velveeta cheese and add into the pot. Continue to stir until melted. Add in grated sharp cheddar cheese and pepper. Continue stirring until melted. Do not let sit or the soup will burn.

Once everything is melted, turn off heat and enjoy!