2 c. milk
1 (8 oz.) pkg. cream cheese
1 lb. Velveeta cheese
10 oz. frozen broccoli (cooked and drained)
1/2 tsp. nutmeg
Salt and pepper to taste

In medium saucepan heat milk and cubed cream cheese until cheese is melted. Use low to medium heat to avoid burning milk, stir constantly. Add cubed Velveeta and stir until melted. Add cooked broccoli and nutmeg. Salt and pepper to taste. If thicker soup is desired, allow to cook 2-3 more minutes on medium heat. Stir constantly.