Easy Broccoli-Cheese Soup

 

2

tablespoons butter or margarine

1/2

cup shredded carrot

1/2

cup chopped onion (1 medium)

2

tablespoons Gold Medal® all-purpose flour

1

jar (15 oz) Old El Paso® Cheese 'n Salsa dip

1 3/4

cups Progresso® chicken broth (from 32-oz carton)

1

box (9 oz) Green Giant® frozen broccoli cuts, thawed, larger pieces cut in half

1

cup milk

• 1 In 3-quart saucepan, melt butter over medium heat. Add carrot and onion; cook, stirring occasionally, until tender.
• 2 Sprinkle flour over vegetables; stir to blend. Stir in remaining ingredients until well blended. Cook over medium heat, stirring constantly, until thoroughly heated.