Broccoli cheese soup, from this recipe. I decided to try this one because the other recipes I found call for blending the veggies and stock, and I don't have a blender. I don't think the smoothie maker would do a good enough job. I didn't use the Gouda cheese, either, just some Kraft shredded cheddar. It's a variety I hadn't seen before, with sharp, mild and white cheddar combined with cream cheese to melt smoothly. I also ended up adding extra cheese, about two big handfuls, then a big more veggie stock to thin it out a bit.
It's pretty tasty. My only disappointment is that I got only about five servings out of it -- four 8 oz jars to freeze and one to eat today. As I write this, I'm waiting for some bacon to cook that I can crumble for a topping. The house smells really good right now!
