This soup is easy and super tasty! I would have served it in bread bowls, but I decided at 5:30 that this was dinner, so we ate it in bowls with bread and butter. Simple, but very yummy. Thanks to Fav Family Recipes for another good one! 
2-3 broccoli heads, coarsely chop off the florets (or about 5 cups frozen florets, rinse ice off)
9 c. water
2 Tbsp. bouillon granules
1 stick butter
1 onion, finely chopped in food processor
1 c. flour
2 c. whipping cream
salt and pepper (to taste)
1 ½ c. shredded cheddar cheese
12 oz (or ¾ of the 16 oz pkg) Velveeta
In a large pot over medium heat, bring water to a boil and add bouillon granules and broccoli, reduce heat and simmer broccoli for about 10 minutes. In a separate skillet over medium heat, melt the butter, add the onions and sauté for about 5 minutes. Add the flour to the onions and stir well, forming a thick paste.
Gradually add the cream and stir until thick (I used my gravy whisk to get it smooth). Add this mixture to the broccoli mixture in the pot and stir well. Add salt and pepper. Then add the cheese, stirring until melted.
*Tip for cheesy soups: do NOT let it boil! This will break down the cheese and it will become grainy. Just keep it on a low heat until the cheese is melted, then serve!
*I used whole milk instead of whipping cream, and it turned out great.
*Hubby suggested chunks of potato next time. Sounds good, so I’m going to try it!
*I pureed the soup to have less chunks (for the kids), but next time I’ll leave lots of chunky broccoli (since they wouldn’t eat it anyway).
