Broccoli Cheese Soup

I could sum up this post by the following statement from my husband while devouring this meal: "This is the ultimate perfect dinner." Of course it could have been atmosphere since it had snowed all day and was the perfect night for soup. Best thing is that it's not a velvetta recipe. While I don't have anything against velveeta, I wanted a recipe with less processed flavors and if my kids would eat it...then I knew it would be a keeper. This soup was incredible and sure enough, my kids loved it.

Broccoli Cheese Soup
adapted from My Kitchen Cafe

1 can chicken broth
1 small onion, diced
1/3 c. flour
1/4 c. butterPepper to taste (I used about 1/2 teaspoon)
2 c. milk (I used 1% with great results)
1 1/2 c. shredded cheddar cheese (the sharper the better for flavor)
1/2 c. shredded swiss cheese
steamed chopped broccoli (the amount of broccoli really boils down to preference)

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately.Makes approximately 4 servings (with two adults and three kids, we finished the pot of soup in one dinner serving it in bread bowls, so if you are serving more adults or serving the soup in regular bowls, I would consider doubling according to the number of people).