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Broccoli Cheese Soup

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Recipe (click to expand)

1 c Water

1 (10-ounce)package frozen

-chopped broccoli 2 c Milk

2 c Cubed Velveeta cheese

1/2 c All-purpose flour

1 c Half-and-half

2 Chicken bouillon cubes

In large saucepan, cook broccoli in 1 cup water; do not drain. Put milk, cheese, and flour into blender; cover and blend until smooth. Add half-and-half and bouillon cubes. Cook, stirring, over medium heat until hot and mixture thickens. Mixture will thicken more upon sitting. Makes 6 cups. NOTE: I like to cut down a bit on the richness this soup has by using 2% milk; and Velveeta “Light” cheese. Keep stirring-as it may burn. Do not cook for more than 25 minutes as it becomes a great cheese sauce after a while-good for pouring over potatoes-but not good if you want soup. Posted by Pamela Jacobs. Courtesy of Fred Peters.

Easy Broccoli Cheese Soup Recipe | Brown Eyed BakerEasy Broccoli Cheese Soup Recipe | Brown Eyed BakerHeart Healthy Cookbook Broccoli-Cheese Soup recipe from Betty CrockerBroccoli Cheese Soup | DIETimesBroccoli Cheese Soup Recipe - Allrecipes.comBroccoli & Cheese Soup | Land O'LakesBroccoli Cheese Soup Recipes DishmapsBroccoli Cheese Soup - BigOven 157935Broccoli Cheddar | Au Bon PainBroccoli Cheese Soup Recipe : Ree Drummond : Food Network

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