Lowfat Broccoli and Cheese Soup from Cooking Light

1 c. onion, chopped
2 clv garlic, minced
3 c. fat free chicken broth
16 oz broccoli florets
2 potatoes, peeled and chopped bite size
2 1/2 c. milk
1/3 c. flour
1/4 tsp. pepper
8 oz. velveeta light

1. Heat large saucepan/Dutch oven coated with non-stick spray on medium high heat. Saute onion and garlic until tender. Add broth, potatoes, and broccoli.
2. Bring to a boil. Reduce to medium and cook 10 minutes.
3. Combine milk and flour in separate container, whisk until blended well. Add to broccoli mix.
4. Cook 5 minutes STIRRING CONSTANTLY. Add pepper.
5. Remove from heat. Add cheese, stirring until cheese melts.

If you want a thinner soup, process 1/3 - 1/2 in a blender then add again to the rest of soup. OR be sure to chop broccoli finely beforehand. We like ours chunky and hearty, so we don't chop or thin it at all.