Broccoli with cheese soup

Add onions and carrots to the melted butter and saute for 5-6 minutes over medium heat, or until vegetables are tender.

Add 1 cup chicken broth and bring to the boil.

Add broccoli and cook, covered, 5 to 6 minutes or until the broccoli is tender.

Using a spoon, break broccoli florets in small pieces.

Reduce heat to low and add remaining cup of chicken broth.

Mix flour and milk in a small bowl and whisk until smooth.

Add mixture to the pot.

Add garlic powder, salt, and pepper.

Continue cooking for about 5-6 minutes over low heat until soup thickens.

Add cheese, handfuls at a time, and stir constantly over low heat for 10 minutes until smooth and creamy.

If soup becomes too thick, add additional chicken stock.

Do not let soup boil.