Cream of Broccoli Soup with Cheese

6 cups water
10 oz. fresh or frozen broccoli
3/4 cup finely chopped onion
1 tsp. salt
1 tsp. white pepper
1 tsp. garlic powder
8 oz. Velveeta cheese, shredded
1 pint half-and-half
1/4 cup butter
1/3 cup all-pourpose flour
1/2 cup cold water

Directions:

In a three-quart saucepan, bring 5 cups water to a boil; add broccoli and onion and boil 10 to 12 minutes. Add seasonings and cheese; stir until cheese melts. Add half-and-half and butter; stir and heat to boiling. Slowly add 1/2 cup water to flour, stirring until texture is smooth. Slowly add to hot misture, stirring rapidly. Cook and stir until soup is the consistency of heavy cream.

User Reviews:

This works better with a little more broccoli and a little less cream...

submitted by meinetink on December 06, 2004

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