Ingredients:
3 carrots
3 stalks celery
1 small onion
16oz broccoli, fresh or frozen
1 stick butter
4 T flour
1 pint Half and Half or heavy whipping cream
2 14-ounce cans chicken broth
1 tsp garlic powder
1-2 tsp cayenne pepper
salt and black pepper to taste
10-12 ounces Velveeta, cubed
Directions:
Chop the vegetables in food processor. Boil or cook in microwave til tender. Drain.
Make a roux with the butter and flour. Add the Half and Half, broth, and spices. Whisk. Bring to a boil. Add the prepared vegetables and cubed Velveeta. Stir til cheese melts. Simmer.
Do not skip the cayenne pepper, this is what makes it
Instant Pot:
Saute Onion celery and carrots
All all ingredients except half and half and Velveeta. Manual for 5min with quick release. Make a roux
Add cheese
Add heavy cream
I usually save some broccoli or have extra and heat in microwave to have some broccoli chunks in the soup.