Souper-Creamy Souper-Yummy Broccoli Cheese Soup

Ingredients

• 1 1/2 Lbs. Fresh Broccoli, Cut Into Bite Size Pieces
• 2 Cups Water (can Use Chicken Stock)
• 1 Teaspoon Salt
• 1/2 Teaspoon Black Pepper
• 1/2 Cup Cornstarch Mixed With 1 Cup Cold Water.
• 1 Pint Half-and-Half
• 1 Lb Velveeta Cheese, Cubed (yes, I Know.. Its Evil, It's Processed, It's Un-naturally Yellow, It Has A Shelf-life Longer Than Twinkies, But It Works The Best)

Preparation Instructions

Steam broccoli till tender-crisp.

Place half-and-half and water in a double boiler. (If you don’t have a double broiler, you can use a large metal bowl sitting on top of a large pot of simmering water. This stuff burns and sticks very VERY easily, so I wouldn’t risk cooking it straight in a pot over heat. Been there, burned that!)

Add cheese, salt and pepper.

Heat until cheese is melted.

Add broccoli.

Mix cornstarch and water in small bowl. Stir into cheese/broccoli mixture in double boiler and heat over simmering water until soup thickens.

Serve with a crusty bread and a salad.
PERFECTION!
ENJOY!