With the cool fall days coming on, we all turn to comfort food. My family loves this simple Broccoli Cheese Soup, crusty bread, and a warm fire.
1 lb. Velveeta Cheese
1 pint Half and Half
2 cups water
1 1/2 lbs. cooked broccoli (fresh or frozen)
salt and pepper to taste
1/2 cup corn starch
1 cup water
In large dutch oven placed cubed cheese, half and half, and water over low heat. Stir often to melt cheese. Be careful because this will scald easily. When mixture is melted, put in broccoli along with salt and pepper to taste. In a small bowl, blend the corn starch and water together. Add to the soup and continue cooking on low for approximately 15 minutes until you get the desired consistency you want.
This will make four good sized servings with some left over.
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