• 1 12-oz. can milk
• 1 15-oz. can chicken broth
• 2 C. heavy whipping cream
• 1-2 lbs. fresh broccoli, cooked
• fresh parsley
• 1/4 tsp. white pepper
• 20 oz. pkg. Velveeta cheese, cut into large chunks
• 1 Tbs. butter
• 4 Tbs. flour
• 1 cube chicken bouillon
• pepper
• seasoned salt

Boil broccoli with fresh parsley, pepper and seasoning salt until cooked. Cool and cut pieces in half.

Melt butter over low flame, add flour, stirring quickly using wooden spoon. Gradually add chicken broth, stir, add milk and heavy whipping cream and stir. Bring mixture to a boil and let thicken. Add chunks of Velveeta cheese and continue stirring over low flames until cheese is melted. Bring to a boil over low flames. Add broccoli.Note: If you do not have heavy whipping cream, use more canned or regular milk.