2 boxes chopped broccoli or 1 large bag frozen florets, cooked and chopped*
4 chicken bouillon cubes
1 qt. (4 c.) half & half**
10 T. flour (2/3 c.)
2 sticks butter
1 1/2 lbs.(24 oz.) Velveeta cheese, cut into cubes
Bring water & broccoli to a boil. Add bouillon and simmer until broccoli is tender. Chop the broccoli into smaller pieces (especially if you use the florets). Place everything in a lined crockpot. Do not drain the water. Do not add more water either! In a small saucepan, melt the butter and add the flour. Add the half & half.. Stir until thickened, but not too thick. (May need to blend with mixer to break up clumps before adding to soup) Add to soup. Add cheese. Keep crockpot on "keep warm" setting so cheese and half & half won't scorch or scald. Stir several times to help the cheese melt. Leave on warm until ready to serve.(This soup should be thick, like potato soup) Very Tasty!!
* I used a 32 oz. bag and it wasn't enough (we like a lot of broccoli)
**1 c. evaporated milk may be substituted for each cup of half & half
Picture #1:
Broccoli cooking
in lined crockpot
Picture #2:
cook sauce on stove until thick, add cheese and stir until melted. Add to crockpot, stirring in completely. Turn crockpot down to "keep warm" setting until ready to serve.
<---Picture #3--finished soup!
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