assignmentPREPARATION
1
In a large stock pot, melt butter over medium heat. Sauté onion in butter until translucent, about
2
bowl, whisk together milk and cornstarch.
3
Pour this mixture into the soup pot and stir until soup starts to thicken, 3-4 minutes.
4
Stir in pepper, garlic powder, thyme, nutmeg and sea salt.
5
Drop the heat to low and stir in cubed Velveeta and sharp cheddar cheese.
6
Continue stirring until all of the cheese has melted.
7
Top each bowl of soup with a little extra shredded cheddar cheese and serve immediately.