Broccoli Cheese Soup

Brrrrrr.....it's cold out there. With high temperatures in the 30's and 40's for the next few days, it's a perfect time for a bowl of soup. My favorite is broccoli cheese soup served with a loaf of french bread to soak up all that creamy, cheesy goodness. Forget the snickerdoodles, forget the greek spinach bake, if you try only one recipe from my "cookbook" let it be this one. After all, anything with a pound of velveeta in it can't be bad.


1 lb frozen chopped broccoli
1 pint half & half
2 cups water (I use 2 cups of the water that I boiled the broccoli in)
1 lb velveeta
1 tsp salt
1/2 tsp pepper
1/2 cup cornstarch with 1 cup cold water


Cook broccoli until tender; drain and set aside. In a large saucepan, add half & half and 2 cups of water. Then add velveeta, salt and pepper. When cheese is melted, add broccoli. Mix cornstarch and water in a small bowl and stir into hot soup to thicken. Ladle soup into a bowl, salivate, get out camera and take 36 pictures of said bowl of soup and hope that there's one picture good enough for posting.