Creamy Broccoli Cheese Soup

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   ["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."]

* Per serving · 4 servings · Values may vary.

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