Broccoli Cheese Soup

This is an easy, throw-together broccoli soup. I've made it many times and it is always a hit, especially on a cold day. It can be doubled or tripled, and I have even made it in a crock pot, (although you have to use the low setting so it doesn't scorch).

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 2 (10 -12 ounce) packages frozen broccoli, chopped or 2 (10 -12 ounce) packages broccoli, cuts
• 1 (10 1/2ounce) can  broccoli cheese or 1 (10 1/2ounce) can  cream of broccoli soup
• 1 (10 1/2ounce) can  cheddar cheese soup
• 1 (8 ounce) container sour cream
• 2 (8 ounce) packages cream cheese, cut up in chunks
• 4  cups milk
• 1 1⁄2 cups  shredded cheddar cheese or 1  cup colby-monterey jack cheese
• 3  tablespoons butter or 3  tablespoons margarine
• 1  tablespoon garlic powder
• 1  tablespoon onion powder
• 1  tablespoon black pepper
• 4 -6  slices crisp bacon, crumbled (optional)

Directions

1. Put all liquid ingredients and butter or margarine in pot on med-low heat and stir occasionally to make sure everything gets blended.
2. While this is cooking, put frozen broccoli in a glass dish. Cover with plastic or Saran wrap, and microwave for 2-4 minutes, (just long enough to defrost but not to over-cook). Drain broccoli. If you want to steam the broccoli on the stovetop instead you can, just don't overcook it til it gets too soft.
3. As the cream mixture heats up to a slow bubble, check the consistency. Once the ingredients are completely melted and slightly bubbly, add broccoli, cover & simmer on low heat for 10-15 minutes, stirring occasionally. If it looks too thick, add more milk. If it looks too thin or watery, add a tablespoon or two of flour.
4. A minute or two before you serve, add the shredded cheese and stir until melted.
5. Serve with a nice Caesar or garden salad and crusty bread.