- 4 cups fresh broccoli, cut into bite size pieces
- 1 1/2 quarts chicken broth
- 2 cups milk
- 2 (10.75 ounce) cans condensed cream of celery soup
- 4 tablespoons cornstarch
- 1/2 cup cold water
- 2 cups shredded Cheddar cheese
In a large soup pot, cook broccoli in broth until tender, about 10 minutes.
In a medium bowl, mix together milk and condensed celery soup. Blend cornstarch with cold water, then stir into soup mixture. Pour into the pot with the broccoli. Cook over medium heat, stirring steadily until thick and bubbly. Stir in cheese, and simmer, stirring until hot. Do not boil.