1 lb. broccoli, fresh or frozen, cut up
2 sticks butter
1 c. sifted flour
1 qt. chicken stock or 4 chicken bouillon cubes in 32 oz. water
1 qt. half and half
1 tsp. salt
1/4 tsp. pepper
Cheese Whiz, optional

Steam broccoli in 1/2 cup of water until tender. Do not drain. Set aside. Melt butter in saucepan over medium heat. Add flour to make a roux. Cook 2 to 4 minutes. Add chicken stock stirring with a wire whip and bring to boil. Turn heat to low. Add broccoli, half and half, salt and pepper and cheese whiz (if desired). Heat but do not boil.