Cream of Broccoli Cheese Soup II Recipe

Ingredients
<br>- 2 quarts chicken broth
<br>- 4 heads broccoli, chopped
<br>- 1 small onion, chopped
<br>- 2  carrots, chopped
<br>- 1  bay leaf
<br>- 1 (8 ounce) package processed cheese, cubed
<br>- 1 pint half-and-half cream
<br><p></p>Directions
<br>step 1: In a large pot over medium heat, combine broth, broccoli, onion, carrots and bay leaf.  Bring to a boil, then reduce heat and simmer until vegetables are tender.  Remove bay leaf.  (At this point, you may remove the broccoli stalks, carrots and onion and puree in a food processor, then return them to the pot, if desired.)
<br>step 2: Stir in the cheese until melted.  Adjust seasonings.  Stir in half-and-half and heat through.
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Ingredients
- 2 quarts chicken broth
- 4 heads broccoli, chopped
- 1 small onion, chopped
- 2 carrots, chopped
- 1 bay leaf
- 1 (8 ounce) package processed cheese, cubed
- 1 pint half-and-half cream

Directions
step 1: In a large pot over medium heat, combine broth, broccoli, onion, carrots and bay leaf. Bring to a boil, then reduce heat and simmer until vegetables are tender. Remove bay leaf. (At this point, you may remove the broccoli stalks, carrots and onion and puree in a food processor, then return them to the pot, if desired.)
step 2: Stir in the cheese until melted. Adjust seasonings. Stir in half-and-half and heat through.

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