Ingredients

• 2 medium carrots, peeled, chopped
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 3 tablespoons oil
• 2 (14 1/2 ounce) cans chicken broth
• 1 cup water
• 1 bunch fresh broccoli, trimmed and chopped into florets
• 1/2 cup Minute Rice
• 2 cups milk
• 5 slices kraft cheese
• pepper

Instructions

1. Cook and stir carrots, onions and celery in hot oil in a large saucepot on medium-high heat for 3 minutes. Add chicken broth and water, stir. Bring to a boil. Stir in broccoli and rice. Reduce heat to medium low and simmer 10 to 15 minutes stirring frequently. Use a hand-blender or pour batches into a blender to puree. (Be careful - it's hot!) Add the milk and cheese and stir until melted/combined.

2. Please use fresh vegetables -- makes it a much tastier soup. Also keep in mind - the more broccoli you use - the greener your soup will look. I tend to use 2 cups broccoli to keep the color less green -- The original recipe added 2 cups water and used 1/2 cup parmesan cheese instead of processed cheese slices - but I like the taste of my recipe better. Serve in a breadbowl if you have it.

3. Filling! Comforting! Enjoy!