Gail's Broccoli Soup

Ingredients

• 1  bay leaf 
• 16 ounce broccoli florets frozen
• 6  carrots cubed
• 1 pinch cayenne pepper to taste
• 7 cubes chicken bouillon 
• 2 teaspoons chives dried
• 2 cloves garlic minced
• 12 servings salt and ground pepper black to taste
• 3 cups milk 
• 1 small onion diced
• 1 pound processed cheese food sliced velveeta ® such as
• 1 large baking potatoes cubed
• 1 tablespoon vegetable oil 
• 3 cups water 

Equipment

• pot

Directions

1. Heat the vegetable oil in a large pot; cook and stir the onion in the hot oil until soft, 5 to 7 minutes.
2. Pour water and chicken bouillon cubes to the pot; cook and stir until the bouillon dissolves, about 4 minutes.
3. Stir the potato and carrot into the mixture in the pot; cook another 4 minutes.
4. Pour milk into the pot; add broccoli, garlic, chives, bay leaf, cayenne pepper, salt, and black pepper to the mixture, stir, and cook until warm, about 4 minutes.
5. Stir the sliced processed cheese food into the soup, bring to a simmer, and cook and stir until the cheese food is melted completely into the soup, about 5 minutes.
6. Reduce heat to medium-low and continue cooking until the potatoes and carrots are tender, 10 to 15 minutes.
7. Remove and discard the bay leaf to serve.