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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Heartier version of traditional broccoli cheese soup. We would serve this on Christmas Eve before church when I was a kid. Ingredients:
1 tablespoon vegetable oil |
1 small onion, diced |
3 cups water |
7 cubes chicken bouillon |
1 large russet potato, cubed |
6 carrots, cubed |
3 cups milk |
1 (16 ounce) bag frozen broccoli florets |
2 cloves garlic, minced |
2 teaspoons dried chives |
1 bay leaf |
1 pinch cayenne pepper, or more to taste |
salt and ground black pepper to taste |
1 pound processed cheese food (such as velveeta ®), sliced |
Directions:
1. Heat the vegetable oil in a large pot; cook and stir the onion in the hot oil until soft, 5 to 7 minutes.
2. Pour water and chicken bouillon cubes to the pot; cook and stir until the bouillon dissolves, about 4 minutes.
3. Stir the potato and carrot into the mixture in the pot; cook another 4 minutes.
4. Pour milk into the pot; add broccoli, garlic, chives, bay leaf, cayenne pepper, salt, and black pepper to the mixture, stir, and cook until warm, about 4 minutes.
5. Stir the sliced processed cheese food into the soup, bring to a simmer, and cook and stir until the cheese food is melted completely into the soup, about 5 minutes.
6. Reduce heat to medium-low and continue cooking until the potatoes and carrots are tender, 10 to 15 minutes.
7. Remove and discard the bay leaf to serve.
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