Michelle’s Broccoli Soup

1 cube butter (no margarine!)
½ c flour
4 c. milk (approx.) less if you want it thicker, add more if you want to thin it out
1 head broccoli, chopped
1 lb cheddar cheese, cubed or shredded (sometimes I add Monterey Jack too)
Salt & pepper to taste

Melt butter in pot over medium heat, whisk in flour. Cook stirring constantly for 1 min. Add milk slowly whisking constantly until no longer lumpy. With a wooden spoon, stir continually until mixture comes to a boil. (You can add more milk here if too thick or add more after you add the cheese at the end.) Add broccoli and reduce heat to med-low. Stir regularly until broccoli is tender. Add in cheese and stir until melted. Salt and pepper to taste. Serves 6-8.

*The key is to use a whisk until it is not lumpy and stir constantly!!!

Courtesy of Michelle Powell