Broccoli Cheese Soup

Ingredients:

8 ounces Velveeta cheese 

3 small heads of broccoli, cut into small pieces 

1 clove of garlic, minced

half a large onion or 1 small onion chopped 

2 cups hot, almost boiling water 

1 cube chicken boullion 

handful of shredded carrots 

salt 

pepper 

1 stick of butter 

dash of hot sauce 

splash of milk (if needed) 

Directions:

Melt your butter in a soup pot and add the onion and garlic. Sautee until soft.  Add the hot water and chicken boullion, breaking up and melting in the boullion cube. Throw in a few dashes of hot sauce, salt, and pepper to your taste.  Add in the broccoli next, and carrots, and let it soften up.   Once the broccoli is partially cooked add in the Velveeta cheese.  Add a splash of milk if soup seems too thick.  Puree a small portion of the soup with an immersion blender.  This made almost 4 bowls of soup.