2 sticks butter
1 c. flour
1 qt. water
1/2 gallon milk
2 lbs. Velveeta cheese, cut up
2 1/2 lbs. frozen broccoli (I use 1 bunch fresh)
1 medium onion, chopped
Salt and pepper to taste

Chop broccoli into small pieces and chop onion. In a saucepan in a small amount of salted water, cook vegetables, covered, on low heat until tender. Drain and set aside. Melt butter in large pot; add flour and stir like for gravy, but do not brown. Add milk and water slowly, stirring with whisk to keep from lumping. Needs to be smooth. On low heat, let it get semi-thick, about 10 to 15 minutes. Stirring to keep from burning, add cut up cheese and heat slowly until melted. Stir frequently. Add broccoli and onion; stir and heat thoroughly. This is very good.

Note: After I get the milk, water, and flour semi-thick, I pour the soup into a crock pot and add cheese. Stir occasionally. When cheese is melted, put in the broccoli and set crock pot on medium heat. This keeps soup nice and hot until ready to serve. (If you don't have crock pot, you can use a heat defuser to keep soup from burning on bottom.)