Broccoli Cheese Soup VIII

SUBMITTED BY: CRYAN

"This is really yummy and cheesy soup. Every time I've made it, people beg for the recipe! I use the (non-metallic) pot of my slow cooker to cook this soup in the microwave, but you can cook it more slowly in the slow cooker itself if you prefer. This is especially great with bread bowls."

PREP TIME	20 Min
COOK TIME	20 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 15 cups

USMETRIC

About scaling and conversions

INGREDIENTS

2 1/2 (16 ounce) packages chopped frozen broccoli, thawed
2 cups half-and-half cream
4 cups water, divided
2 pounds processed cheese, cubed
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 cup cornstarch

READ REVIEWS (2)

DIRECTIONS

Steam the broccoli in a steamer or in a colander over boiling water until tender and bright green, 15 minutes. Set aside.
In a large microwave safe bowl, combine half-and-half, 2 cups water and cheese. Cook in microwave until cheese is melted and smooth, stirring every 2 minutes. Stir in salt, pepper and garlic powder and cook 2 minutes more. In a separate bowl, combine cornstarch and remaining 2 cups water, stirring to dissolve. Whisk the cornstarch mixture into the soup. Return the soup to the microwave, heating and stirring every 2 minutes until thick. Stir in broccoli; heat once more and serve.

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REVIEWS

Reviewed on Nov. 13, 2006 by BLOSSOM1874

This recipe is much too large to be prepared in a standard size microwave oven. I made the full batch in my slow cooker, and it was filled to the brim. It was OK, though the taste of processed cheese was heavier than I tend to prefer.

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