1 pkg. frozen chopped broccoli or about 3 C. fresh broccoli heads cooked in broth
2 cans chicken broth
1 med. onion chopped
3/4 stick butter (6T)
1/2 c. flour
1 large can evaporated milk*
2 c. milk (may use low-fat or skim)*
1 tsp. paprika
1 lb. velveeta - (I used 8 slices Kraft low-fat singles with 1-1 1/2 c. shredded cheddar)
Salt/pepper to taste

Cook broccoli in chicken broth 15 min. Sauté onion in butter until tender. Add flour and stir. Add milks and cook until thick. Add broccoli, broth, paprika and cheese. Stir until cheese melts. Turn to simmer for 30 min. stirring often.

NOTE: To thicken, add 2 Tbsp. cornstarch with 1 c. water.