Cheese-Broccoli Soup - cooking recipe

Ingredients

1/4 c. butter or margarine
1/4 c. finely chopped onion
2/3 c. flour
3 (10 1/2 oz.) cans chicken broth
3/4 tsp. salt
1 1/4 c. finely chopped celery
1 1/4 c. finely chopped carrot
1 (16 oz.) bag frozen broccoli cuts, rinsed with hot tap water
1 lb. Velveeta, cubed
2 c. half and half or whipping cream
croutons (for garnish)

Preparation

Melt butter in West Bend slow cooking pot (or small skillet over) over medium heat or range top unit.
Add onion and saute until glossy.
Transfer cooking pot to heating base using hot pads or pour skillet-sauteed onion into slow cooking pot.