Broccoli chedder soup

2.5 spear (about 5" long) Broccoli, fresh
128 tbsp Great value half & half
4 cup Sargento Classic Sharp Cheddar Fancy Shredded Natural Cheddar Cheese
0.25 cup *Kroger Mozzarella Fat Free Shredded Cheese
4.35 serving Bob's Red Mill Almond Flour - per 1/4 Cup
1 stick Butter, salted

Cook broccoli in a pan coved with water. When done drain keeping a bit of juice. Then in a separate larger pan melt butter, then add flour next add 1/2 and 1/2 and stir until thickens. Then add cheeses along with pepper and salt to taste if you want. Stirring to keep from burning to bottom. Once both are done combine in your pot that you make your creamed mixture in. I use med heat Serving Size: 1 c.

Number of Servings: 20

Recipe submitted by SparkPeople user SEXYHAIR77.