Ingredients Jump to Instructions ↓

  1. 1 c Water

  2. 1 (10-ounce)package frozen

  3. chopped broccoli

  4. 2 c Milk

  5. 2 c Cubed Velveeta cheese

  6. 1/2c All-purpose flour

  7. 1 c Half-and-half

  8. 2 Chicken bouillon cubes

Instructions Jump to Ingredients ↑

  1. + In large saucepan, cook broccoli in 1 cup water; do not drain.

  2. Put milk, cheese, and flour into blender; cover and blend until smooth.

  3. Add half-and-half and bouillon cubes.

  4. Cook, stirring, over medium heat until hot and mixture thickens.

  5. Mixture will thicken more upon sitting.

  6. Makes 6 cups.

  7. NOTE: I like to cut down a bit on the richness this soup has by using 2% milk; and Velveeta "Light" cheese.

  8. Keep stirring-as it may burn.

  9. 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.


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