In large saucepan, cook broccoli in 1 cup water; do not drain. Put milk, cheese, and flour into blender; cover and blend until smooth. Add half-and-half and bouillon cubes. Cook, stirring, over medium heat until hot and mixture thickens. Mixture will thicken more upon sitting. Makes 6 cups. NOTE: I like to cut down a bit on the richness this soup has by using 2% milk; and Velveeta "Light" cheese. Keep stirring-as it may burn. Do not cook for more than 25 minutes as it becomes a great cheese sauce after a while-good for pouring over potatoes-but not good if you want soup. Posted by Pamela Jacobs. Courtesy of Fred Peters.
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|Serving Size: 1 Serving (456g)|
|Recipe Makes: 6|
|Calories from Fat: 448 (68%)|
|Amt Per Serving||% DV|
|Total Fat 49.7g||66 %|
|Saturated Fat 31.3g||156 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 166mg||51 %|
|Sodium 1397.1mg||48 %|
|Potassium 782.8mg||21 %|
|Total Carbohydrate 31.5g||9 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 29.7g|
|Protein 23.9g||34 %|
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Calories per serving: 659
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