I’ve never been a “broccoli-cheese soup” kind of gal.
It happened by mistake, really.
My husband liked my sister’s broccoli soup, and wanted me to make it. I called my sister to get the recipe, but she wasn’t home so she couldn’t look up the recipe. She gave me the basic ingredients so that we could go ahead and get what we needed at the store. She said she would call me back with the recipe.
As it so happened, we finished at the store, and were home, ready to fix dinner waaaaaay before she called me back. Naturally, being the ever so patient person that I am, I called my mom, my other sister, and number I could find on speed dial, hoping that someone else had the recipe since we were starving and ready to eat.
I finally got a hold of my other sister. She was out having fun, but she was good enough to direct me to her Pinterest page, where I found the recipe that she uses. Here’s the Pin. It came from Lulu the Baker. It was slightly different than the recipe that my first sister had, but I was desperate, so I went with it.
I used the ingredients that I had on hand, and Lulu’s recipe, and I came up with…
Ultimate Broccoli-Cheese Soup.
Best part, dinner was done in about 30 minutes! Whoot!
I was licking my bowl clean. It was that good.
So. Stinking. Good.
Yes, it was good.
Ultimate Broccoli-Cheese Soup
2 cups broccoli chopped (divided)
1 cup carrots, sliced
1 medium onion
2-3 cloves of garlic, diced
1 box chicken stock (about 4 cups)
1 Tbs flour
1/2 cup water
2/3 cup milk
2 large baked potatoes (not completely cooked – I make mine in the microwave), cut into chunks
16 oz block of Velveeta, chopped
Salt and pepper to taste
Cheddar cheese, shredded – to sprinkle on top
Add 1 cup broccoli, carrots, onion, garlic and chicken stock to a large pot. Bring to a boil and then reduce heat and simmer until carrots are tender. About 15-20 minutes.
In a small bowl, whisk together flour and water. Add flour/water mixture to pot.
Mix in milk, potatoes and the rest of the broccoli. Continue simmering until the broccoli and potatoes are just tender. About 5-10 minutes.
Add Velveeta and stir until melted.
Salt and pepper to taste and simmer about 2-5 minutes until the soup thickens. Remove from heat.
Serve with shredded cheese sprinkled on top. Makes 5-6 servings.
To print click Ultimate Broccoli Cheese Soup
Even my son, who announced before we ate, -he was not going to like it- went back to get fourths. Yes, fourths! (He was using the smallest bowl he could find ’cause he was sure he wouldn’t like it.)
We all loved it.
Ultimate Broccoli-Cheese Soup will be a regular in my house.
If you want leftovers, you will want to double the recipe. Just sayn’.