Easy Creamy Broccoli Soup



1/4 cup chopped onion
1 TBSP butter or margarine
1 TBSP flour
2 cups milk
4 oz (1/2 of 8oz pkg) Philadelphia cream cheese, cubed
8oz. (1/2lb) Velveeta, cut up
1 10oz pkg frozen chopped broccoli, cooked, drained
salt and pepper to taste


Cook and stir onion in butter in 2-quart saucepan on medium-high heat until tender. Stir in flour. Reduce heat to medium. Add milk and cream cheese; cook until cream cheese is melted, stirring frequently. Stir in remaining ingredients; cook until heated through, stirring occasionally. Makes 6 servings, 3/4 cup each.
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