• 2 cloves minced garlic
• 3 cups chicken broth
• 1 package frozen broccoli
• 2 1/2 cups milk
• 1/3 cup flour
• 12 oz Velveeta processed cheese
• 1/2 tsp pepper
• freshly shredded cheddar cheese
• 6 slices bacon, optional

1. If using, fry bacon until crisp. Wrap in paper towel and set aside (keep warm).
2. In a large, heavy-duty saucepan coated in cooking spray, saute garlic for 1-2 minutes over medium-high heat. Once garlic begins to brown, add chicken broth and broccoli. Stir well and bring to a boil. Reduce heat to medium and simmer for 10 minutes.
3. Whisk together milk and flour. Slowly pour into pan and stir well. Cook 5 minutes or until soup begins to thicken, stirring constantly (don't bring to a boil). Add pepper and remove from heat. Add Velveeta cheese and stir until cheese is melted.
4. Ladle into bowls and top with shredded cheese. Crumble bacon and top soup. Serve with thick, crusty bread. Top with green onion and sour cream if desired.

This is a super easy way to make cheese & broccoli soup, great for a cold day