Gail s Broccoli Soup

1 tablespoon vegetable oil

1 small onion, diced

3 cups water

7 cubes chicken bouillon

1 large russet potato, cubed

6 carrots, cubed

3 cups milk

1 (16 ounce) bag frozen broccoli florets

2 cloves garlic, minced

2 teaspoons dried chives

1 bay leaf

1 pinch cayenne pepper, or more to taste

salt and ground black pepper to taste

1 pound processed cheese food (such as Velveeta ®), sliced

Heat the vegetable oil in a large pot; cook and stir the onion in the hot oil until soft, 5 to 7 minutes.

Pour water and chicken bouillon cubes to the pot; cook and stir until the bouillon dissolves, about 4 minutes.

Stir the potato and carrot into the mixture in the pot; cook another 4 minutes.

Pour milk into the pot; add broccoli, garlic, chives, bay leaf, cayenne pepper, salt, and black pepper to the mixture, stir, and cook until warm, about 4 minutes.

Stir the sliced processed cheese food into the soup, bring to a simmer, and cook and stir until the cheese food is melted completely into the soup, about 5 minutes.

Reduce heat to medium-low and continue cooking until the potatoes and carrots are tender, 10 to 15 minutes.

Remove and discard the bay leaf to serve.