2 qts. extra-strength chicken stock
1 lg. bunch fresh broccoli, chopped
1 tsp. minced garlic
1 bay leaf
1/2 c. diced onion
1/2 c. butter
1/2 c. flour
1 pt. heavy cream
1 pt. milk
1 lb. Velveeta cheese, cut into chunks
Salt and pepper to taste

In soup pot, bring chicken stock to boil. Add chopped broccoli, onion, garlic and bay leaf. Simmer until just tender. Meanwhile, in large saucepan, melt butter. Add flour, cook over medium heat 4 to 5 minutes or until smooth (watch carefully so flour mixture doesn't burn). Slowly add chicken stock, about 1 cup at a time and whisk between each addition. Set aside. Heat milk and cream together (don't boil). Stir into stock. Add Velveeta, cook on low until cheese melts.