Cheese, Broccoli Soup

• 6 c. water
• 1 (10 oz.) pkg. frozen chopped broccoli
• 1 medium onion, chopped
• 1 (8 oz.) loaf process cheese spread, cubed
• 1/2 c. cold water
• 2 tsp. pepper
• 1/2 to 3/4 tsp. salt
• 1/2 tsp. garlic powder
• 1 c. milk
• 1 c. half and half
• 1/2 c. butter or margarine
• 1/2 c. all-purpose flour

1. Bring 6 cups water to a boil in a 3-quart Dutch oven; add broccoli and onion.
2. Reduce heat and simmer, uncovered, 10 minutes.
3. Add cheese and seasonings, stirring until cheese melts. Stir in milk, half and half and butter; cook over low heat until thoroughly heated.
4. Combine flour and cold water, stirring until smooth.
5. Gradually add to broccoli mixture, stirring constantly. Cook over medium heat until thickened, stirring occasionally. Yield:
6. 2 1/2 quarts.

water, broccoli, onion, process cheese, cold water, pepper, salt, garlic powder, milk, butter, allpurpose

Taken from www.cookbooks.com/Recipe-Details.aspx?id=690940 (may not work)