Broccoli Cheese Soup

Soup seems to be a common recipe on this blog right now as the days get colder. I made this the night of the recipe exchange last week, but didn't bring any to share. :) I've brought this recipe before. It's actually Melinda Cloward's recipe, but it's a soup we make quite often. I usually make it in the Fall/Winter when I find Broccoli on sale. It's easy and takes less than 30 minutes to put together.

Broccoli Cheese Soup

2 cups potatoes (about 2 potatoes)

2 cups broccoli

½ cup onion, chopped

Cover with enough water to just barely cover. Cook until tender. Drain ½ of the water before adding the white sauce.

White Sauce:

¾ cup butter (1 ½ sticks)

½ cup flour

1 quart half and half

Melt butter in saucepan. Stir in flour. Add milk slowly while stirring with a wire whisk.

After combining vegetables with the white sauce, add 1 jar of cheese whiz (You can substitute cheese whiz with 8 oz of Velveeta cheese). Add salt and pepper to taste.

I didn't take pictures of the step-by-step process, but here's the finished product. On this particular night, we served it in a bread bowl. I love bread bowls! I found these whole wheat versions at Walmart and couldn't resist.
The only thing that would make this recipe that much better is if I could find a way to not use Velveeta cheese. It's not my favorite favor though you can't taste it in the soup. It just seems like a unhealthy cheese. So any other suggestions would be great.