In a large pot, combine broccoli and milk. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until broccoli is very tender.

Using an immersion blender, blend the soup until smooth.

Slowly whisk in the flour until combined.

Gradually add the shredded cheese, stirring until melted and smooth.

Season with salt and pepper to taste.

Serve hot with a slice of bread.