2 tbsp. butter
1 med. chopped onion
1 rib celery, chopped
24 oz. chicken broth
1/4 c. cornstarch
1 (10 oz.) pkg. frozen chopped broccoli
1 lb. Velveeta cheese
2 pts. cream or 1 1/2 (13 oz.) cans evaporated skim milk
Garlic, thyme, and white pepper

Saute in butter, onion, and celery. Use 1/2 cup chicken broth. Mix with cornstarch. Add remainder of broth to saute mix. Heat and add cornstarch mix. Heat to boiling (thickens). Add broccoli and Velveeta. When warm, add cream or evaporated milk. Season with garlic, thyme, and white pepper.