Servings: 6 to 8

5-6 c water 5 to 6 c water
2 c carrots, finely chopped - optional 2 c carrots, finely chopped - optional
2 c celery, finely chopped - optional 2 c celery, finely chopped - optional
1 c onion, chopped (can use dried onion) 1 c onion, chopped (can use dried onion)
½ t pepper ½ t pepper
1 t herbs de Provence 1 t herbs de Provence
7 bouillon cubes 7 bouillon cubes
1 (16 oz) pkg frozen broccoli cuts 1 (16 oz) pkg frozen broccoli cuts
1 c butter 1 c butter
1 c flour 1 c flour
1 qt milk 1 qt milk
1 qt half and half 1 qt half and half
1 lb Velveeta cheese, cubed or 1 jar of Cheez Whiz 1 lb Velveeta cheese, cubed or 1 jar of Cheez Whiz

Bring water to boil; add diced carrots, diced celery, diced potatoes, chopped onions, pepper, and bouillon cubes.
After partially cooked, add broccoli.
Make sauce: subheading: Make sauce:
Melt butter in a saucepan; add flour and cook for a minute or so to brown a little, then add milk and half and half gradually.
Mix in cubed cheese or Cheez Whiz until smooth.
Add sauce to the rest of the soup.
Simmer on very low heat for about a ½ an hour, stirring often.  Do not let the bottom of the pan burn.

Modified from an Annie Peterson recipe.  Modified from an Annie Peterson recipe.