6 tbsp. butter
6 tbsp. flour
4 c. whole milk
2 cans Swanson or College Inn chicken broth (1/3 less salt type)
1/4 tsp. white pepper
1 bunch fresh broccoli, well cooked, drained & finely chopped (cut off & discard last 3" of stems)
6-8 slices Velveeta cheese, about 1/4" each

Melt butter in large (4 1/2 quart) pot over moderate heat. Blend in flour. Add liquid and heat, stirring constantly to avoid lumps, until mixture boils and thickens. Add Velveeta slices, stirring well to melt. Turn heat to low, smooth in finely chopped broccoli, add pepper, cover and let mellow 5-10 minutes to blend flavors.