- 2 T. butter
- 2 cubes chicken bouillon
- 1 ½ c. water
- ½ c. flour
- 3 c. chopped broccoli (fresh or frozen)
- ½ tsp. salt
- 8 oz. cream cheese, softened
- 3 c. milk
- Melt butter in a pot then add broccoli, bouillon, salt, and water.
- Cook until broccoli is soft.
- Blend together cream cheese and flour and add to the pot.
- Add milk and boil, stirring often. (Will burn to the bottom of the pan if not stirred enough.)
- Blend to make smooth with a blender in batches.
MAKES: 4 Servings