Broccoli Cheese Soup

My dear friend, Andrea, posted this recipe on her blog. She is an incredible cook so I knew I needed to try it for myself, and we LOVED it.
To reduce the calories, but not the flavors, substitute for the things in parentheses’.  

1 lb fresh broccoli, chopped

4 cups water ( or 4 c chicken broth)

4 chicken bouillon cubes

1 lb. Velveeta cheese, cubed (or 3 c Colby Jack cheese)

10 3/4 oz can cream of celery soup ( or 2 stalks celery sliced and 1/3 celery soup mix)

Salt & pepper to taste ( I added fresh garlic)

Wash & chop broccoli into bite size pieces or larger discarding large stem or trunk of the broccoli. Combine all of the ingredients together into a slow cooker. Cover. Cook on low for 5-6 hours, stirring a few times during cooking as cheese melts.

This soup can be doubled and freezes well too. This soup could be served by itself or with a sandwich, baked potato, salad, and/or French bread. Hope you enjoy it as much as we do.