Creamy Broccoli Cheese Soup

Directions

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.

Puree to desired consistency if desired.

Makes 6 cups.

Serve with crusty bread or croutons if needed.

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.