Lauren Ayers
Atoka, TN
Delicious and so simple to make.
6 c. chicken broth
32-oz. pkg. frozen chopped broccoli
16-oz. pkg. pasteurized process cheese spread, cubed
1/2 c. cold water
1-1/2 t. cornstarch
Bring broth to a boil in a large saucepan over medium heat. Add broccoli. Return to a boil; cook until broccoli is tender, about 5 minutes. Add cheese and stir until melted. In a small jar, combine water and cornstarch; shake until cornstarch dissolves. Slowly add cornstarch mixture to soup. Cook and stir for several minutes, until thickened. Makes 6 to 8 servings.
Top bowls of hot soup with plain or cheesy popcorn instead of croutons for a crunchy surprise.