Broccoli cheese soup

3 cans (14 1/2 fl. oz. each) reduced-sodium chicken broth
2 (16 oz ea) packages frozen cut broccoli
1 small onion, coarsely chopped
1 teaspoon bottled minced garlic
1 1/2 dry cups NESTLER CARNATIONR Nonfat Dry Milk
1/2 cup water
1/4 cup all-purpose flour
1 cup shredded cheddar cheese

1.Heat broth in large saucepan to boiling. Add broccoli, onion and garlic. Return to a boil. Reduce heat to low; cover. Cook for 5 to 7 minutes or until broccoli is tender. Remove from heat; cool slightly. Transfer half of vegetable-broth mixture to blender or food processor (in batches, if necessary); cover. Blend until desired consistency. Return to saucepan.
2.Combine dry milk, water and flour in medium bowl; mix well. Stir into soup; season with salt and ground black pepper. Heat through. Add cheese. Stir over low heat until melted. Sprinkle with additional cheese, if desired