1/2 c. butter
1 c. flour
4 c. chicken broth
4 c. milk
1/4 tsp. white pepper
2 tbsp. onion powder
1 bunch fresh broccoli
1 lb. processed cheese food
Hot pepper to taste

Melt butter in a large soup pot and stir in flour until all the flour is incorporated. Add chicken broth and heat, stirring constantly, until it begins to thicken. Add pepper, onion powder, hot pepper sauce (about 1/2 teaspoon), and milk. Heat to near boiling, stirring constantly.

Meanwhile, peel and chop broccoli stems, cut tops into small flowerettes and steam both until crisp tender. Add cut up cheese to soup and stir until melted. Add drained broccoli and serve or freeze in 1-cup containers. Makes 10 cups.

Frozen soup can be reheated in microwave-safe bowls on high, stirring once.

NOTE: Broth can be made of water and bouillon cubes.