creamy broccoli soup

Soup season is going to be coming to an end soon, so in honor of the snow we had on the ground this morning, I thought I'd share one of my all time favorites.

This was originally a potato soup recipe, but the base is what caught my attention. Actually, it was one particular ingredient in the base that really called to me.

Cream cheese.

It called my name.

I heard it.

Creamy Broccoli Soup

1/2 cup chopped onion
4 T butter
8 oz. cream cheese
1/4 cup flour
1 cup water
3 tsp chicken bouillon granules or 3 bouillon cubes
3 1/2 cups milk
broccoli - I think I ended up using around 4 cups, maybe a bit more, of chopped broccoli (should have kept closer track of my measurements. Sorry.)

I start by chopping my broccoli quite small. I add a bit of water, cover and microwave for four to five minutes, stirring after each minute. You want that perfect not too crunchy, not too mushy texture.
Saute onion in butter until soft. Add cream cheese. (I soften it in the microwave, which seems to help it blend in without getting lumpy.) Add flour and stir in. Add water and bouillon and mix well. (If you use cubes, you will want to dissolve them in the water first.) Finally, add the milk and heat until it starts to thicken, stirring constantly. Stir in the broccoli, and you're done!

We usually serve it in a sourdough bread bowl and top it with shredded sharp cheddar.

p.s. I usually chicken out when it comes to posting recipes, because I'm afraid someone will take the time to make one of them, and not like it. That makes me very nervous. However, I think the cream cheese is giving me courage, so here goes! Hope you enjoy.