Broccoli Cheese Soup (from Rebecca Lewis)

Saute:
2 garlic cloves, crushed
2 TB butter

Add:
2 cups water
3 TB better than bouillon (chicken)

Boil and add 2 cups of broccoli (or more to taste).
Let simmer and cook until tender.

Add 1 pint of cream or more to taste. Heat until simmering.
Add small cube of velveeta cheese in chunks and stir occasionally until it melts.
Add salt and pepper to taste.