2 heads broccoli
2 potatoes
2 c. chicken broth
6 tbsp. butter
1/2 c. flour
2 1/2 c. milk
1 egg
13 oz. can evaporated milk
1 1/2 c. sharp Cheddar cheese
1 tbsp. seasoning salt
1 tsp. garlic powder
Salt & pepper to taste

Cut broccoli and potatoes. Cook until tender in the broth (approximately 20 minutes). In another pan melt butter, stir in flour and then add the milk to make a white sauce. Boil gradually, stirring constantly until bubbly thick. Puree the broccoli, potatoes and broth. Add to white sauce.

In small bowl, combine evaporated milk and egg; beat and add to soup. Season. Add cheese. Serve with croutons. Makes 10 cups.