Cheesy Broccoli Soup

Melissa Biggs (from Super Saturday)
Cheesy Broccoli Soup

INGREDIENTS
½ cup butter
½ cup all-purpose flour
4 ½ cups chicken stock/broth
4 ½ cups milk
½ teaspoon salt
¾ teaspoons white pepper
2 bunches fresh broccoli florets
2 or 3 russet potatoes
¾ cup Cheese Whiz (I used the Walmart Brand)
1 ½ cups shredded Cheddar cheese

DIRECTIONS
Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes.
Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside. Peel and cut the potatoes into large chunks. Boil the potatoes until tender. You could also bake them and just scoop out the pulp. Put all the veggies into the soup. Puree the soup in batches in a blender or food processor. Pour back into the pot.
Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Continue cooking about 5 minutes.