BROCCOLI CHEESE SOUP

 

Fall and Winter call for Warm Sweaters and Comfort Foods! This is a bowl full of comfort — rich, creamy, AND with an abundance of broccoli and cheese!  To ADD to the deliciousness, serve this soup with a crusty bread or in a bread bowl!  Move OVER Panera – I am willing to put my bowl of soup next to yours!

1/2 cup butter
1 medium onion, diced
1/3 cup flour
32 ounces chicken broth
1/2 T chicken base (more or less to taste)
3 cups milk OR half & half
1/2 cup carrots, julienned
2-3 stalks celery, diced
5 cups chopped broccoli
4oz. processed cheese, cubed
2 cups mild/sharp cheddar or mix them
Pepper to taste

Melt butter in a stockpot/Dutch oven over medium-high heat. Add the onion and cook 2-3 minutes or until softened.  Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock and chicken base stir to combine then slowly add in milk/half and half while continuing to stir as the mixture starts to thicken.  Reduce heat to low  add the broccoli, carrots, and celery, cover and allow to simmer for 20 minutes or until the broccoli, carrots and celery are cooked through – I recommend stirring frequently to make sure the soup is not sticking/scorching .  Stir in the processed cheese, cheddar cheese, sprinkle with pepper and simmer until all cheese is melted.   Taste and adjust seasoning if needed. 

 

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