Cream of Broccoli Soup

I got this from one of the Gooseberry cookbooks, I can't remember which one. But it is so simple and quick. I have altered the recipe many ways; using cheddar instead of white cheddar, using fat free milk instead of cream, adding an extra bouillon cube. Honestly this has never been a bad recipe!

• Ready In: 15 mins
• Serves: 6-8

Ingredients

• 1  cup water
• 2  bunches broccoli, chopped
• 2  cups milk
• 2  cups white cheddar cheese, cubed
• 1⁄2 cup all-purpose flour
• 1  cup half-and-half
• 2  chicken bouillon cubes
•  crouton

Directions

1. Cook broccoli in water until tender; do not drain.
2. Place milk, cheese, and flour in a blender; process until mixed.
3. Combine blended mix, broccoli, half and half, and bouillon cubes; cover over medium heat until thickened, stirring gently.
4. Pour into bowls; garnish with croutons.