Broccoli Cheese Soup

This soup was quick to make - but it wasn't my all time favorite soup.  It was good, but it wasn't awesome - and some of the other soups on my blog are better!  I totally thought it would be more green too - thought it would be an easy thing to make for St. Patrick's Day.

Ingredients:

16 oz package frozen broccoli

¼ teaspoon salt

1 stick butter

1 small onion, chopped

1 cup water

3 heaping teaspoons cornstarch

1 can cream of celery soup

1 can water

6 cups milk

1 pound Velveeta Cheese

Toppings: Garlic / cheese croutons

Cook frozen broccoli as per package directions adding salt to the water.

In a large saucepan melt butter and stir in onion. Saute until translucent and tender.  Add drained broccoli to the saucepan. In a cup stir cornstarch and 1 cup water - Add to broccoli mixture (this will start to thicken the mixture).

Keep heat on low and add soup and 1 can water.  When mixture starts to simmer (if it boils turn it to a simmer) add milk and cheese cut in chunks.  Stir until cheese melts.

You can serve it this way or use your immersion blender to make it smoother.  Serve hot with garlic and cheese croutons on top.