Broccoli-Cheese Soup

  • 1 cup water
  • 1 package(10 oz.) frozen chopped broccoli
  • 2 cup milk
  • 2 cup cubed Velveeta cheese
  • 1/2 cup flour
  • 1 cup half&half
  • 2 chicken bouillon cubes
  • Cook broccoli in the water; do not drain.
  • Put milk, cheese, and flour into blender, and blend until smooth.
  • Pour over broccoli- add half and half and bouillon cubes
  • Cook over medium heat until hot and thick. Soup will thicken more upon sitting. TIP: Cut down on the richness of this soup by using 2% milk, and LIGHT Velveeta. Do not cook for more than 30 minutes, or then it will become cheese sauce, which is great over potatoes.
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