1 Cup Water	2 Cup Velveeta cheese, Cubed
1 (10-ounce)package, Frozen	1/2 Cup All-purpose flour
-chopped broccoli	1 Cup Half-and-half
2 Cup Milk	2 Chicken bouillon cubes

In large saucepan, cook broccoli in 1 cup water; do not drain. Put milk,
cheese, and flour into blender; cover and blend until smooth. Add
half-and-half and bouillon cubes. Cook, stirring, over medium heat until
hot and mixture thickens. Mixture will thicken more upon sitting.

Makes 6 cups.

NOTE: I like to cut down a bit on the richness this soup has by using 2%
milk; and Velveeta "Light" cheese. Keep stirring-as it may burn. Do not
cook for more than 25 minutes as it becomes a great cheese sauce after a
while-good for pouring over potatoes-but not good if you want soup.

Posted by Pamela Jacobs. Courtesy of Fred Peters.