Creamy Broccoli Cheese Soup
Broccoli Cheese Soup recipe
light cream (half&half)
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.
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.