Souper-Creamy Souper-Yummy Broccoli Cheese Soup

• 1 1/2 Lbs. Fresh Broccoli, Cut Into Bite Size Pieces
• 2 Cups Water (can Use Chicken Stock)
• 1 Teaspoon Salt
• 1/2 Teaspoon Black Pepper
• 1/2 Cup Cornstarch Mixed With 1 Cup Cold Water.
• 1 Pint Half-and-Half
• 1 Lb Velveeta Cheese, Cubed (yes, I Know.. Its Evil, It's Processed, It's Un-naturally Yellow, It Has A Shelf-life Longer Than Twinkies, But It Works The Best)

1. Steam broccoli till tender-crisp.
2. Place half-and-half and water in a double boiler. (If you don't have a double broiler, you can use a large metal bowl sitting on top of a large pot of simmering water. This stuff burns and sticks very VERY easily, so I wouldn't risk cooking it straight in a pot over heat. Been there, burned that!)
3. Add cheese, salt and pepper.
4. Heat until cheese is melted.
5. Add broccoli.
6. Mix cornstarch and water in small bowl. Stir into cheese/broccoli mixture in double boiler and heat over simmering water until soup thickens.
7. Serve with a crusty bread and a salad.
8. PERFECTION!
9. ENJOY!

fresh broccoli, water, salt, black pepper, cornstarch, velveeta cheese

Taken from tastykitchen.com/recipes/soups/souper-creamy-souper-yummy-broccoli-cheese-soup/ (may not work)