1. Melt the butter in a large pot over medium heat, saute vegetables till soft and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes.
2. Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside.
3. Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes
Per Serving (excluding unknown items): 7210 Calories; 541g Fat (68.0% calories from fat); 340g Protein; 232g Carbohydrate; 19g Dietary Fiber; 1671mg Cholesterol; 35997mg Sodium. Exchanges: 5 Grain(Starch); 33 Lean Meat; 6 Vegetable; 8 1/2 Non-Fat Milk; 85 Fat.
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|Serving Size: 1 recipe (8340g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 5294 (62%)|
|Amt Per Serving||% DV|
|Total Fat 588.2g||784 %|
|Saturated Fat 347.6g||1738 %|
|Monounsaturated Fat 171.4g|
|Polyunsanturated Fat 29.3g|
|Cholesterol 1707.2mg||525 %|
|Sodium 14728.7mg||508 %|
|Potassium 10921.5mg||287 %|
|Total Carbohydrate 393.7g||116 %|
|Dietary Fiber 18.5g||74 %|
|Sugars, other 375.2g|
|Protein 441.2g||630 %|
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Calories per serving: 8605
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