1 cup water
3 cups fresh broccoli flowerets
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon dry mustard, optional
4 teaspoons chicken bouillon granules
1 cup instant potato flakes
4 cups milk*
1 1/2 cups sharp cheddar cheese
pepper to taste
bacon bits, garnish
Steam broccoli in water for 7-8 minutes or until tender. Set aside.
Melt butter in sauce pan, stir in flour and dry mustard; stirring to prevent scorching, cook over medium heat until bubbly. Using a whisk, gradually add milk. Add bouillon granules and potato flakes. Bring to a boil, stirring to prevent scorching. Remove from heat, stir in cheese and steamed broccoli; heat through (if desired, thin with additional milk). Add pepper to taste. Serve with bacon sprinkles on top and with crusy bread bowls or rolls.
*For richer soup, substitute 1-2 cups milk for half and half.