Broccoli and Cauliflower Cheese Soup

We had this on Christmas Eve with wheat dinner rolls and everyone loved it. I kind of combined 2 recipes to make this one up and added a couple of things so I was very happy when it actually turned out. I'll definitely be making this again.

Broccoli and Cauliflower Cheese Soup

4 cups water
5 chicken bouillon cubes
1/2 cup onion, very finely chopped
2 tablespoons butter
2 cups fresh broccoli florets
2 cups fresh cauliflower florets
1/4 cup flour
4 tablespoons butter
2 cups heavy cream
1/2 teaspoon garlic salt
1 teaspoon pepper
8 oz Velveeta, cubed
3 tablespoons Ultra Gel (or you could use 1 1/2 T cornstarch mixed with some water)
2 cups shredded cheddar cheese

In a stock pot saute the onion in 2 tablespoons butter until translucent, but not browned. Add water, bouillon cubes, broccoli, and cauliflower. Bring to a boil and let vegetables cook.

While vegetables boil, in a saucepan melt 4 tablespoons butter, add flour and stir till smooth. Add the 2 cups of cream slowly, stirring constantly till slightly thickened - don't heat too far or the roux will break. Remove from heat and add garlic salt and pepper. Add roux to the stockpot with cooked veggies. Add Velveeta and cook till vegetables break up (I used a potato masher to mash them up more - my kids like it better that way). Add Ultra Gel or cornstarch and cook for about 7 minutes. Add the shredded cheddar and stir thoroughly. Serve.