Broccoli and Cheese Soup

1/2 C butter
5 Tbsp flour
5 C milk
Pint of half and half
2 heads of broccoli, chopped
Onion, chopped
7 chicken bouillon cubes
garlic powder
16 oz Velveeta

Melt butter over medium heat in saucepan.  Whisk in flour and allow to cook for 1 minute.  Slowly add in milk and continue to stir for about 5 minutes.

Transfer to large stockpot and add the rest of the ingredients, except the Velveeta.  Allow to simmer until the broccoli and onion are tender.

Add cheese and heat soup through over medium heat.