Someone commented that the stalk of broccoli was stringy... if you peel/cut off the outer skin the stem is great for soups and I use it when I sauté or steam broccoli. It is too good to go to waste!!

My family loves this soup! I have done minor tweaking to the recipe as it stands and it meets even my kids approval always. For us I do cut the cheese quantity in half and always make a double (and a half) batch for my family of 5. That way there is typically leftovers for lunches the next day. Thanks for a fabulous recipe!

Yum yum!!! You could easily omit the cream of chicken soup and still have great soup.

I made this last night and ended up using 1 can of broccoli cheese soup and 1 can of cream of chicken plus whatever cheese I had. I thought it was a little salty, but really, really tasty. Thanks for the recipe!

Used a box of chicken broth instead of bouillon cubes and 2 cups of shredded cheddar cheese instead of Velveeta ~ all the same though... still a great soup!

I made the broccoli cheese soup last night. It was delicious even though I had only 2 slices of American cheese and a 1/2 cup of chicken broth, no cubes. The problem was when I ate it. I used not only the bouquets of broccoli but also the stems. They were very stringy and I won't use them again. I had a lot of broccoli, two large bunches that for sure I thought were too much. But when I weighed them on my postage machine, they came out to be 18 oz I didn't have cream of chicken soup, only 1 can of cream of celery. The message here is "don't be afraid to subsitute ingredients. It was our first snow of the year and black ice kept us from going to the market. The family thought it was delicious too. SEP

Love it and my kids love it too!! Thanks for the great recipe :)

I make my broccoli soup with cheese sauce, which is a white sauce with cheese added. I do not use bullion or potatoes, I just make broccoli-cheese soup with out some of the ingredients that you use. I have been a cook in a school kitchen and this tastes very good.

Tastes just like you expect a potato soup to taste at a nice restaurant, and it is easy. After the soup was done cooking, I chopped up a pound of back, cooked it up, and added it too.
It seemed like a lot of onions when I was cooking it, but I put the whole cup in, and it all worked out. I used diced frozen potato's and I wish I hadn't, next time I will take the time to dice up some fresh potatoes. The consistency was excellent as well. I would have given it 5 stars except I think it was missing a spice or two, but I don't have enough experience to know which ones. Or maybe it was my fault by not putting in the fresh potatoes.

Excellent!