Cream of Broccoli Soup

Cream of Broccoli Soup

 2 t. Chicken bouillon

3 T. cornstarch

1 ½ to 2 cups water

1 ( 10 oz) bag frozen broccoli or fresh broccoli

1 cup half and half

1 cup milk

1 cup grated cheddar cheese

Bring bouillon to boil in water, add broccoli, and boil for 8 mins.  Add milk with cornstarch dissolved in it, half and half, and cheese.  Stir until soup thickens and cheese starts to melt.   Does not hold well, so serve right away.

Baked Potato Soup

Ingredients:
6 large baking potatoes
9 T. thinly sliced green onion
9 T. butter
9 T. cornstarch
3/4 t. dried dill weed
3/4 t. salt
3/4 t. black pepper
12 c. milk
3 c. shredded cheddar cheese
4 Bullion Cubes

Topping for table:
1 c. shredded cheddar cheese
9 T. sliced green onions
12 slices bacon, crisp cooked, drained and crumbled

Directions:

1. Scrub potatoes thoroughly, prick with fork and bake in a 425 oven for 40-60 minutes or until tender. Let cool. Cut potatoes in half lengthwise; gently scoop out potato pulp. Break up any large pieces of potato. Discard potato skins.
2. In a large saucepan cook 9 T. green onions in hot butter over medium heat until tender. Stir in cornstarch, dill, salt, and pepper. Add milk all at once. Add bouillon cubes. Cook and stir for 12-15 minutes or until thickened and bubbly. Add the potato pulp and 3 cups of the cheese; stir until cheese melts.
3. To serve, ladle into bowls and serve with extra cheese, green onions and bacon.

Allison's additional notes:
This makes a LOT, so I typically scale down the recipe.