Broccoli Cheese soup

Love, Love, Love this soup! I only slightly modified the original recipe from Mel's Kitchen Cafe and then doubled it in order to make enough for us. So very good, and even yummier when served in bread bowls! This is absolutely perfect!

Broccoli Cheese Soup

3 1/2 cups chicken broth
1 medium onion, diced
1/2 cup all-purpose flour
5 TBSP. butter
ground black pepper to taste
1 tsp. salt
4 cups milk
3 cups shredded cheddar cheese, preferably sharp or extra sharp
1 cup shredded swiss cheese
2 1/2 (12 - 14 oz. or 5-6 cups fresh) pkgs. frozen chopped broccoli, steamed until tender/cooked

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, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in steamed broccoli. Add more salt and pepper to taste, if needed. Serve immediately in bowls or bread bowls.
Makes about 8 servings