C and B Soup

8 oz. Merkt's cheddar with garlic cheese spread
1 lb. fresh broccoli, chopped (or 10 oz. frozen chopped broccoli, reserve 6-8 florets for garnish)
1 1/2 qts. chicken stock or 1 1/2 qts. water & 8 bouillon cubes
1 c. hot milk
2/3 c. flour
1/2 c. butter or slightly more
1 sm. onion, diced
5 strips bacon, diced & sauteed

Cook broccoli in chicken stock until very soft. Set florets aside. Saute onion in butter in large saucepan. Add flour and cook 5 minutes, stirring to combine. Add broccoli and soup stock mixture and bring to boil. Simmer 10 minutes. Add cheese spread and allow to melt. Add hot milk and bacon bits. Pour into soup tureen and garnish with cooked florets.

C and B Soup printer friendly version located here. (Just the recipe. Nothing else.)
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