• 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


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.)

Stir in the cheese until melted. Adjust seasonings. Stir in half-and-half and heat through.