- 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.