I suggest doubling this recipe, people will want more and it’s great left over.
Ready in 30 minutes
1 -10oz box frozen chopped broccoli
1 small onion, finely chopped
4 crisply cooked slices bacon, crumbled
2 TBS Butter or Margarine
3 chicken bouillon cubes
1 cup hot water
3 TBS flour
3 cups milk
3 cups shredded Cheddar cheese
Salt and black pepper to taste
*optional: few shakes of Cayenne Pepper or Hot Sauce to kick it up
Sautee’ the onions and butter in large soup pot until tender. Sprinkle in the flour and whisk for a minute or two. Slowly add in the milk, continue whisking on medium/ high until the soup starts to thicken.
Dissolve bouillon in the hot water and add to the pot. Bring to a low simmer, add in the broccoli, mix until it is all heated through. Reduce to medium/low and add in the Cheddar cheese. Do not let the soup come to a boil. When it’s all melted in stir in the crumbled bacon, reserving some for garnishing. Salt and pepper to taste. Serve with some Cheddar and Bacon on top.