I make a soup that is almost identical (except without the milk), but I have been using potato starch instead of a potato. I think I will now switch to using an actual potato!! I don't know why I didn't think of that before, but otherwise the way I make it is exactly the same. One other difference is that I put the florets in a steamer basket and steam them above the stems and onions, and I use a stick blender so that I don't have to pour anything. I wanted to make soup last week-end, but it wasn't quite cold enough. It was in the low 60s and would have been cold enough except that it was extremely sunny and there was no wind. It's supposed to be colder (i.e. wet) later this week, but I'm making bok choy soup instead of broccoli. Lars

Here's mine. You can't tell there's sweet potato in it, but it gives a nice colour. There is no thickener necessary. I usually used evaporated skim milk instead of cream to save on fat calories. Broccoli-Cheddar Soup Recipe courtesy Food Network Magazine Ingredients 1 medium onion, finely chopped 2 stalks celery, finely chopped 2 cups low-sodium chicken broth 2 cups half-and-half 1 pound russet potatoes, peeled and chopped 1 pound sweet potatoes, peeled and chopped 1 bay leaf Kosher salt and freshly ground pepper 2 cups chopped broccoli florets 1/3 pound sharp cheddar cheese, shredded (about 1 1/3 cups) Croutons, for topping (optional) Directions Heat the olive oil in a large pot over medium-high heat. Add the onion and celery and cook, stirring, until softened, about 5 minutes. Add the chicken broth, half-and-half, both potatoes, bay leaf, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes. Meanwhile, put the broccoli in a microwave-safe bowl; add 3 tablespoons water and season with salt. Cover with plastic wrap and microwave until crisp-tender, about 4 minutes; drain. When the potatoes are tender, remove the bay leaf from the soup and transfer the soup to a blender. Puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the pot and thin with water, if necessary. Return to a simmer over medium-low heat; stir in the broccoli and season with salt and pepper. Add the cheese and stir until melted. Ladle the soup into bowls and top with croutons, if desired. I used 1 cup of half and half and one cup of skim and 1 cup of grated sharp cheddar and used more like 4 cups of broccoli. Didn�t bother with the croutons. Made 6 generous servings although the following is based on 4 servings: Per serving: Calories 589; Fat 34 g (Saturated 18 g); Cholesterol 97 mg; Sodium 931 mg; Carbohydrate 50 g; Fiber 8 g; Protein 22 g

Did you taste the broccoli before you made the soup? Broccoli is naturally bitter, though some people taste the bitterness more than others. It's certainly possible that different crops in different years and/or different soil will have a different amount of bitterness, but it's always there. I've read that blanching in water (rather than steam) removes a lot of the bitterness. I don't know if that's true--I haven't done a side by side test--but blanched florets, which are often served plain, do seem sweeter. Blanching is no big deal, especially if you're making soup (so it won't matter if they don't get shocked cold just perfectly). You might try that next time. I doubt the problem was the stock if it was put up in a factory. They monitor and taste test that kind of thing constantly. You can call the company to see if they had any other complaints.

We like this one (running and ducking for cover due to the Velveeta content...) * Exported from MasterCook * Broccoli Cheese Soup Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- chopped 1/2 cup butter 1 package frozen chopped broccoli -- (16 ounce) 4 cans chicken broth -- (14.5 ounce) 1 loaf processed cheese food -- (1 pound) cubed 2 cups half and half 1 tablespoon minced garlic 2/3 cup cornstarch 1/2 cup water In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Add minced garlic and cook and stir until frangrant, about 2 minutes. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes. Reduce heat, and stir in cheese cubes until melted. Mix in half and half. In a small bowl, stir cornstarch into water until dissolved. Mix into soup; cook and stir until thick. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with croutons sprinkled over the top. NOTES : Made 11-15-02 Used leftover broccoli - cooked peeled and chopped stems as directed, but added chopped florets at the end.