Broccoli and Cheese Soup

3 lb. bag of frozen broccoli

1 pkg. Velveeta cheese, room temperature

4 Tb butter

4-6 cups 2% or whole milk

Black pepper

4 Tbsp flour

Lemon juice

Directions:

Bring a pot of water to boil, add salt and cook broccoli until tender. Drain but save 1 cup of water for later. Melt butter in pan, season with pepper, and gradually stir in the flour to make a roux. Stir constantly for at least 2 minutes. Add in reserved water and continue to stir so it does not get lumpy, it will gradually become thicker. Add in the milk while stirring over medium heat, the mixture will thicken and bubble. Reduce heat and add in the cheese (cube cheese before you add). Stir until all the cheese has melted. Chop any of the large pieces of broccoli (but leave chunky), add to the soup, and stir to combine. Adjust the thickness of the soup to taste (add milk a small amount at a time until preferred consistency is reached). Simmer on low for about 20 minutes, stirring occasionally so it does not stick. If you want, you can add a dash of lemon juice just prior to serving to brighten cheese.