Broccoli Cheese Soup

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This is one of my favorite recipes. I was posting it on my Associated Content page at http://www.associatedcontent.com/tess1960 and decided to share it here with you all too. For this recipe you will need: Fresh, not frozen broccoli 1 can cream of chicken soup milk (I use 2%) Cheez Whiz or Cheddar Cheese Soup Instructions: Cut up heads from 1 or 2 bunches of broccoli. If you wish to use the stems also peel the outer part of the stem off, this is tough, the inside part of the stem can be cut into tiny pieces and cooked also. Place in a pot with 2 to 3 cups of water and cover with a lid. Bring just to a boil over med to high heat. This takes about 5 minutes. Once boiling cook for 5 more min. Watch pot carefully. Now pour off most of the water, not all, keep about 1 cup in the pot. Broccoli will still be fresh and slightly firm. Add 1 can of cream of chicken soup, 2 cans of milk and ½ container of Cheez Whiz. If you cannot get Cheez Whiz add 1 can of cheddar cheese soup. If not enough liquid add 1 more can of milk. Broccoli should be completely covered. Stir and Cook over low to med. heat for about 20 min. until soup has thickened slightly, stirring frequently. If you can, ladle half of soup into a blender and blend for just a few seconds, then return to pot. This will help with thickening. Do not overcook or cook at too high off a heat. You must not let boil after milk has been added. Enjoy! Substitution: You may add cauliflower also or eliminate broccoli and use just cauliflower. Of course then you'll have Cauliflower Cheese Soup.