1 1/2 c. chopped broccoli (or cauliflower or both)
7 c. water and salt to taste

Cook low until tender. Add 1/2 to 3/4 pound of Velveeta cheese; cook on low until melted. Add 1/2 pint half and half and 1/2 cup water to which cornstarch has been added to make it thick and smooth. Stir until soup is thick.