Broccoli-Cheese Soup

2 onions, chopped
1 cup celery, chopped
6 carrots, peeled & chopped
2 cans chicken broth
2 cans broccoli cheese soup
1 can evaporated milk
1 pound velveeta cheese cut into chunks
2 cups broccoli, cooked & chopped

Saute onions, celery, and carrots in a small amount of oil until tender. Blend in a blender with 2 cups water until creamy. Whisk together the broth, soup and milk. Add to the blended veggies. Heat in a large pan until hot, but NOT BOILING.

Add the velveeta until melted; add the broccoli and heat through. May be doubled. Freezes well.