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7	7	\\RECIPE INGREDIENTS
8	8	\\2 tablespoons butter or olive oil
9	9	2 cups bacon bits
10		-\\10 cups chicken or vegetable broth (4 tablespoons Better Than Bouillon Chicken plus water)
11		-8 cups 2% or whole milk
12		-8+ cups shredded mild cheddar cheese (NOT sharp)
13		-16 oz Velveeta, or omit shredded cheese and use the whole block (2 lbs), cubed into half-inch pieces (500g + QQQ)
	10	+\\8 cups chicken or vegetable broth (3 tablespoons Better Than Bouillon Chicken plus water)
	11	+8 cups whole milk
	12	+6+ cups shredded cheese (NOT sharp), we often use 4-Cheese Mexican blend
	13	+32 oz Velveeta, cubed into half-inch pieces
	14	+
	15	+1 cup shredded parm reg cheese
14	14	1/4 cup apple cider vinegar (or more) + 1 T
15		-2 Tablespoons Cholula hot sauce
16		-1 Tablespoon ground cumin
17		-1 Tablespoon mustard powder (or more) + 1 tsp
	17	+3 Tablespoons Cholula hot sauce
	18	+2 Tablespoon ground cumin
	19	+4 tsp mustard powder
18	18	1 teaspoon ground white pepper
19		-1/4 teaspoon truffle powder (or more, but be careful - strong stuff)
	21	+1/2 teaspoon truffle powder (or more, but be careful - strong stuff)
20	20
21		-1/2 tsp truffle salt
	23	+1 tsp truffle salt
22	22	\\2 14-ounce can cannellini beans, rinsed
23	23	2 pounds broccoli crowns, trimmed and chopped (about 12 cups), or frozen chopped if you’re in a hurry
24	24	\\DIRECTIONS
25		-\\In a 8 Qt stockpot, over medium high heat, heat the fat, then add the bacon bits and stir frequently until the fat is foamy and the bacon is crisped to your desired level of doneness. Remove the bacon bits and set aside, pouring any oil/fat back into the pot. Add the broth and milk and lower the heat slightly. Bring to scalding, but not boiling, and add the cheese 1 cup at a time, stirring until fully incorporated before adding the next. Add in the seasonings. Steam the broccoli until tender crisp, or microwave it, and finish chopping it if it is not yet small enough for soup. Add it to the pot. Blend the beans along with 2 cups of the proto-soup until very smooth, then add it all back into the pot, rinsing the blender with a little more water and putting that into the pot as well. Test for sharpness, heat, saltiness and adjust as necessary, using vinegar and mustard powder to increase sharpness, pepper for heat, and more bouillon or salt to increase saltiness. Soup is ready when it is hot.
26		-\\Do not let the soup boil, and do not use sharp cheddar cheese, as it breaks and can be grainy.
	27	+\\In a 8 Qt stockpot, over medium high heat, heat the fat, then add the bacon bits and stir frequently until the fat is foamy and the bacon is crisped to your desired level of doneness. Remove the bacon bits and set aside, pouring any oil/fat back into the pot. Add the broth and milk and lower the heat slightly. Bring to scalding, but not boiling, and add the cheese 1 cup at a time, stirring until fully incorporated before adding the next. Add in the seasonings. Steam the broccoli until tender crisp, or microwave it, and finish chopping it if it is not yet small enough for soup. Add about 2/3s of it to the pot. Blend the the last 1/3 of broccoli and beans along with 4 cups of the proto-soup until very smooth, then add it all back into the pot, rinsing the blender with a little more water and putting that into the pot as well. Test for sharpness, heat, saltiness and adjust as necessary, using vinegar and mustard powder to increase sharpness, pepper for heat, and more bouillon or salt to increase saltiness. Soup is ready when it is hot.
	28	+\\Do not let the soup boil, and do not use sharp cheddar cheese, as it breaks and can be grainy.  You can make a thicker, richer soup by using the bouillon paste along with a gallon of milk instead of half.  The soup may also be thinned by the amount of moisture in the broccoli.  If it is too thin, add more cheese, or cook it over med low heat and keep stirring until it is concentrated enough for your liking.