Frozen Dinner Swap: Broccoli and Cheese Soup

I gained two pounds just watching the Super Bowl last night. I'm sure it had nothing to do with queso, or tostados, or Corona Light. And as I sat there, thinking about how I could sneakily unbutton my pants, I looked at the TV and had the revelation that I am shaped like a very petite defensive lineman. It was a though I wish I could unthink. But instead I just drank another beer ... since it's light beer and essentially guilt free if you drink enough.

This is why I avoid watching the Super Bowl. I can't spare the calories involved in watching world-class athleticism.

The past few days of wintry weather has sent me into full-on hibernation. I want sweats and blankets and soups and romantic comedies. And since I worked from the house Friday, I got most of those things other than the romantic comedies. The snow day was the perfect time to try out my friend Jenny's Broccoli and Cheese Soup from the Frozen Dinner Swap.

I have my own Broccoli and Cheese Soup recipe, but the two are very different. Mine is heavy and creamy and can only be eaten in small amounts because it's so rich. But Jenny's is creamy and brothy and you can enjoy a bowlful of it with a warm piece of bread and feel completely satisfied ... and then eat another bowl.

I'm more likely to make Jenny's soup for a meal than my other recipe, which is better suited for small portions, like at a shower with some chicken salad croissants. And since there is more snow in the forecast for this week, I thought this was an opportune time to share Jenny's recipe with you.

Broccoli & Cheese Soup

2 boxes chopped broccoli (cooked in microwave)
1 can cream of mushroom, cream of chicken, cream of celery
4 cans chicken broth
1 tsp salt
1/2 tsp pepper
2 chicken bouillon cubes
1 lb. box of mild Mexican Velveeta (cubed)
1 roll of garlic cheese (Kraft no longer makes this, so I would toss in extra Velveeta and some garlic powder)

Add all ingredients and stir until melted and soup is bubbly.