1 stick butter
1 lg. onion, chopped
1 1/2 c. flour
8 c. milk
2 1/2 lb. chopped broccoli
2 tsp. salt
1 tsp. pepper
1 bay leaf
3 1/2 tbsp. chicken bouillon
6 c. water
2 lb. Velveeta cheese, cubed

Melt butter. Add onion and saute until tender. Slowly stir in flour. It will seem very thick, but stay with me. Gradually add the milk, stirring constantly. In separate pot cook broccoli until tender. Drain well, add broccoli and remaining ingredients to the milk mixture, except the cheese.

Continue stirring over medium heat until all are blended and thickened. Turn heat to low, add the cubed cheese and keep stirring until all is blended. Watch carefully, because the soup can scorch easily. Soup freezes well, also.