Broccoli Cheese Soup Recipe
This makes a “Duggar sized” batch of the soup. Mama would make this growing up and usually serve it with either saltine crackers or homemade whole wheat bread.
7 lbs. frozen broccoli
2 lbs. easy melt cheese (Velveeta or equivalent)
1 quart sweet whipping cream
enough water to cook broccoli
1 C. cornstarch with cold water to thicken after other ingredients are hot.
Cook broccoli first and drain water. Add velveeta and whipping cream and heat over medium low heat until melted (stirring frequently to prevent scorching!). Once heated, add cornstarch to thicken.
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