Broccoli Cheese Soup
Jessica Schwausch Lunsford
(not my personal picture, this was found on the internet.)
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- 1/2 c
- unsalted butter, or margarine
- 1 medium
- onion, chopped finely
- 16 oz
- (one package) frozen broccoli florets
- 4 can(s)
- chicken broth
- 1 lb
- velveeta cheese, cubed
- 2 c
- whole milk
- 1 Tbsp
- garlic powder
- 2/3 c
- 1 c
- 2 tsp
- pepper, to tase
1In a large pot, melt butter, and saute onions until very soft.
2Add frozen broccoli, and cover with chicken broth (it might not take all 4 cans, reserve some for when its done to determine thickness)
Bring to a boil, and let cook until desired softness.
I cook mine until its falling apart.
3Add cubed cheese, stir until all melted.
4Mix milk and garlic and pour into soup, stir.
5In a small bowl, combine water and cornstarch.
After milk and garlic are stirred in completely, add cornstarch mixture. Cook until thick.
6Add salt and pepper. Sometimes, it will need more salt, depending on your taste.