1. Melt butter in a stockpot.
2. Add flour and let cook for a minute or two. (You are making a roux, which will help to thicken your soup)
3. Whisk in chicken broth to avoid getting lumps and let thicken.
4. Whisk in the milk and cook until thickens up again.
5. Season with salt.
6. Add the broccoli and other vegetables and cook until warm.
7. Add the Velveeta cheese and cook until the cheese is melted and incorporated well.
Did you know?
The reason flour (or other starches) help things to thicken is because the flour absorbs the water in the broth or sauce and swells up like a sponge. That's called gelatinization. You need to make sure to separate the granules of starch (which is why we whisk in the broth) otherwise you get a big lump that forms a kind of shell coating, and then the starch inside that shell can't absorb the liquid!
