Broccoli Cheese Soup

We had this for dinner tonight, it's the second time I've made it and I made some adjustments this time.  I'm not a huge fan of sharp cheddar cheese, but I used it last time because it's what the recipe called for.  This time I used medium cheddar cheese and I liked it a lot better.

::Ingredients::
1 3/4 cups fat free chicken broth
1 small onion, diced
1/3 cup all-purpose flour
1/4 cup (4 tablespoons) butter
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups milk
1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp {I like it better with medium}
1/2 cup shredded swiss cheese
2 1/2 to 3 cups chopped, lightly steamed or blanched broccoli

::Directions::
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 seamed broccoli. Add more salt and pepper to taste, if needed. Serve immediately in bowls or bread bowls.

Adapted from Mel's Kitchen Cafe

Serves 4.  Each serving is 11 points+. {If made with 1% milk}

:::Emily:::