Broccoli Cheddar Soup

1-2 lbs. fresh or frozen broccoli
4 cups milk
1/2 cup flour + 1 Tbsp.
2 chicken bouillon cube or 2 Tbsp. granules
3 cups grated cheddar cheese (I use a little more than this)
1 pint half & half

1. Cook broccoli until tender.  Drain off some liquid and reserve it for later*.
2. In a medium pot, mix together flour with a little bit of milk to make a paste; once there are no clumps, add the remaining milk, bouillon cube and cheese until melted.
3. Add broccoli & stir until thick. 
4. Add half & half.

Optional: Puree some or all of the soup in a blender or with a hand-held blender to desired consistency.

If you want thicker soup, add more flour in the beginning.

*Add reserved liquid if soup is too thick.