Broccoli and Cheese Soup

¼ cup butter                                                         
1 cup chopped onion
2 garlic cloves, minced                                         

3 cups chicken broth

1 (16-ounce) package broccoli florets                  

2 ½ cups milk

1/3 cup all-purpose flour                                     

¼ teaspoon black pepper

8 ounces processed cheese, cubed (such as Velveeta) 
1/2 - 1 c. shredded carrots (opt.)

Heat a little butter in a large nonstick saucepan. Add onion and garlic; sauté 3 minutes or until tender. Add broth, carrots (if wanted), and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes. In separate bowl combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts. Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan. Good served with sour dough bread.           - Tricia Munk