Broccoli & Cheese Soup

As the leaves changed this past fall, so did my appetite for soup. I am so glad that I have a new attitude towards soup because I was definitely missing out before. During the winter months I probably made at least one pot of something yummy each week, eating it for dinner the day it was made and then freezing the rest in a freezer bag for a meal the following week. This worked out really well because we weren’t eating left over soup for three days straight…which definitely gets boring.

One of my favorite soups is Broccoli & Cheese Soup and what’s even better is that this recipe is so EASY! This will make a huge pot of soup, so invite some friends or family over to enjoy a delicious bowl. (This easily makes 2-3 meals for me and my husband).

Ingredients

• 2 large packages of frozen chopped broccoli
• 1 (48 ounce) carton of chicken broth (or use chicken bouillon cubes & water)
• 6 tablespoons butter (or margarine)
• 1 onion, chopped
• 1/2 cup all-purpose flour
• 2 cups milk
• 1/2 pound processed cheese food (Velveeta), cubed
• 1/2 pound sharp cheddar cheese, cubed
• Salt & Pepper

Directions

1. In a large pot over medium heat, simmer the broccoli in the broth until tender.
2. In a separate skillet over medium heat, melt the butter, and add the onions and sauté to desired tenderness.
3. Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick.
4. Add the flour/milk mixture to the broccoli mixture in the pot and stir well. Then add the cheese, stirring until melted. Finally, add the salt & pepper.
5. Turn down the heat to low and let simmer for 15-20 minutes to let all the ingredients fuse together.

Enjoy!

Kristen