broccoli cheese soup

I got this from either Cooking Light or Martha Stewart magazines a few years ago, so you can make it a "lite" version (skim milk & 2% Velveeta).

Ingredients:
1 c chopped onion
2 garlic cloves, minced
3 c chicken broth
1 (16 oz) pkg broccoli florets
2 1/2 c milk
1/3 c flour
1/4 tsp ground pepper
8 oz Velveeta, cubed

Heat large saucepan coated with cooking spray over medium high heat. Add onion & garlic; saute for 3 minutes or until tender. Add broth & broccoli. Bring mixture to a boil over medium high heat. Reduce heat to medium and cook for 10 minutes. Combine milk & flour, stirring until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick (stir often). Stir in pepper. Remove from heat, add cheese, stirring until cheese melts. Place 1/3 of the soup in a blender or food processor (or hand blender) and blend until smooth.

Yield: 6 servings (1 1/3 c each)