This soup has a terrific broccoli flavor! I don't care for the over-thick, over-cheesy soup with a few bits of broccoli floating around, so this soup where the cheese complements, but does not overwhelm, was perfect. I used a bit less flour, but the full amount probably would have been okay. I made sure that the sauce was fully 'cooked' by bringing to a low boil and then simmering for a bit, before adding to the broccoli. I didn't have quite enough Velveeta so used nine ounces Velveeta and four ounces pepper jack. Oh, yeah...and I had ONE potato. Whaddya gonna do with ONE potato? So I boiled it, smashed it, and threw it into the soup pot. I will definately use this recipe again, and the preparation method. I like celery with broccoli, and potatoes, so will try that next. And then cauliflower. (PS: I buy four-pound bags of broccoli florets at Sam's. I slightly mashed the broccoli with a potato masher, right in the pan.)

Reviewed On: Oct. 10, 2009

An excellent choice for leftover ham! Very good flavor and not a smidgen of leftover appearance or taste. The sauce came together well at the end; liked not using 'cream of'. I used broccoli in place of carrot; just sounded better to me with potatoes, cheese, and ham. Also doubled the celery. I also changed the methods, as I generally don't care for boiled veggies, and I tried to cut down on the number of pans. Cooked the potatoes in the microwave in a casserole dish. (Which if I had used a large enough casserole dish, I could have used for the final dish!) Sauteed everything else in a skillet, and used that skillet for the sauce, after dumping the veggies out. (Saute the onions and celery first, til nearly transparent, then add the broccoli and green pepper.) I gave the sauce two tiny sprinkles of cayenne and one of nutmeg. (My standard for white sauce.) Next time I may add a bit more of the 'seasoning' veggies: onion, celery, and green pepper. Thanks for the recipe! PS: Watch the size of the casserole dish. The main ingredients add up to 6.5 cups which is a half-cup more than a 1.5 qt dish.

Reviewed On: Jan. 3, 2009

Love the salty-sweet; long-time favorite. Here's some info on my proportions: my 16-oz bag of Classic Style Thins (heart-shaped) had about 7 oz, just over four dozen, 'perfect' pretzels. The rest were broken. No, the bag didn't LOOK like someone stepped on it! Anyway, I used Twissors (tweezers with handles like scissors; yes, they were new) to dip in a mixing bowl over a pan of simmering - just below boiling - water. Started with six ounces of white chocolate squares but ended up using ten ounces, adding two ounces at a time. I dipped the whole pretzel, not just part. At first I was disappointed that the pretzels didn't look all that pretty, the chocolate seemed thin. But after they cooled, and I tried one, I'm perfectly happy with the lighter coating. Really tasty, perfect sweet/salty. I dipped the pretzel in the chocolate, used the Twissors to flip it over, then picked it up, let it drip for a second or two, then knocked it (gently) against the side of the bowl a couple of times. This seemed to work well as the pretzels were fully coated, but weren't sitting in a pool of chocolate after they were put on the waxed paper. When I finished a tray, about a dozen, I set them out on the deck for a few minutes, covered, as it's about 30 degrees with light freezing rain/snow. I'm storing them in a plastic container with sheets of waxed paper between. I've not had a problem in the past with the chocolate melting after it's hardened...we'll see!

Reviewed On: Dec. 27, 2008