"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Cream of Broccoli Cheese Soup Recipe

  Tried it? Rate this Recipe:


This recipe for Cream of Broccoli Cheese Soup, by , is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sheryl Towers
Added: Wednesday, October 17, 2007


2 lb. frozen broccoli or 2 heads-fresh
2 tsp. minced garlic
1 lg. can chicken broth
1 lg. onion, chopped
6 med. potatoes, peeled & diced
Add enough water to bring liquid to top of vegetables.

Other ingredients:
2 shredded carrots
1 pint heavy cream
2 cups grated med. or sharp cheddar cheese
salt and pepper

In a large stockpot, bring to a boil and cook until tender. Drain and save liquid, set liquid aside. Chop or puree vegetables in a blender or food processor. Add: liquid and vegetables in pot with carrots and cream. The soup can be thickened with flour or cornstarch and water. Bring to a low boiling point, then simmer for 15-20 minutes, stirring often. Turn off heat. Add cheese and stir until blended. Add salt and pepper to taste.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!