Cream of Broccoli Soup

6 T. butter 1 small onion, chopped 1 clove garlic, minced 1/2 C. all purpose flour 32 oz. chicken broth 3/4 C. half & half 14 oz. frozen chopped broccoli salt and pepper to taste 4 oz. pkt. velvetta cheese sauce (optional) Heat 2 T. butter in a dutch oven over med. high heat. Add the onion and cook for 4 minutes, stir in the garlic and cook for 1 minute. Add the remaining butter, once melted whisk in the flour and cook for 1 minute. Whisk in the broth and half & half. Bring up to a boil and cook for 2 minutes. Reduce the heat to medium low and stir in the broccoli. Cover and cook for 20 minutes, stirring occasionally. Use and immersion blender to break down the broccoli into smaller pieces if desired. Season with salt and pepper to taste. Stir in the cheese and cook till incorporated, if using.