Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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