Easy Broccoli Cheese Soup

Ingredients:

    3 1/2 cups chicken broth
    1/2 cup finely diced onion (white or yellow)
    1 teaspoon salt
    1/2 teaspoon pepper
    5-6 cups (about 30-36 ounces) chopped broccoli
   4 cups milk (I use 2%)
    1/2 cup all-purpose flour
    3 cups (12 ounces) freshly grated cheddar cheese
    1 cup (4 ounces) freshly grated Swiss cheese
Directions:
    In a large saucepan (6-quarts or so), add the chicken broth, onion, salt and pepper. Bring the mixture to a simmer and add the broccoli (it won’t be completely covered with liquid). Cover the pot and cook for 8-9 minutes until the broccoli and onions are tender.
    In a blender, combine the milk and flour and process until smooth. Slowly add the milk mixture to the soup, stirring quickly. Bring the mixture to a gentle simmer, stirring constantly, and cook until thickened, 3-4 minutes.
    Turn the heat to low and stir in the cheese, one handful at a time, letting each addition melt before adding more. Season to taste with additional salt and pepper, if needed.
    Serve immediately (the soup will thicken as it cools).  Yields 6-8 Servings
Recipe and picture from Mel's Kitchen Cafe