Mama Hanna's Broccoli Cheddar Soup

2 chicken bullion cubes
2 cups very hot water
1 bunch of Broccoli(about 2 cups chopped)
1/2 tbsp. butter
1/2 tbsp. olive oil
1/2 tsp. garlic powder
1 tsp. hot sauce
dash of black pepper
2 cups milk (I use 2%)
1/4 cup flour
1/2 cup water
1 cup shredded cheddar
red chili flakes (optional)

Dissolve the bullion in the hot water and set aside. Chop a bunch of broccoli from the main stem. Peel the stem near the bottom where it has the most fibers. Finely dice the remainder of the stem. Heat a large pot over medium heat and add the olive oil and butter to melt. Add the broccoli and the peeled stem pieces and saute three-5 minutes. Add the water and bullion mixture, garlic powder, hot sauce and black pepper. Bring to a boil and reduce heat to a simmer for five minutes. Meanwhile, mix the flour and water until it is free of lumps. Bring the soup back up to a boil and slowly stir in the water and flour to thicken. Reduce heat, and simmer two more minutes stirring often. Remove from heat. Stir in the cheddar cheese. To serve, garnish with chili flakes.

Serving Size: makes 4 1.5 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user HANNAZEE.