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.)
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