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Broccoli Cheese Soup

January 22, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs, Meats		Soups/stews, Vegetables, Cheese/eggs	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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