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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Broccoli Cheese Soup Recipe

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This recipe for Broccoli Cheese Soup is from The Adderhold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 bags broccoli florets
1 small bag shredded carrots
chicken stock
large box Velveeta cheese
1-8 oz. cream cheese
3 cups shredded sharp cheddar cheese
Half and Half
6+ Wyler's chicken bouillon cubes
Frank's Red Hot Sauce
white pepper
Directions:
Directions:
DISCLAIMER: I don't have an actual recipe for this - I add as I like. This amount will fill a large crockpot for serving.

Step 1:

Add broccoli and carrots to large stock pot. Add 1 box chicken stock and then fill the box with water and add that. If this doesn't cover the vegetables completely, then add more chicken stock (not water). Simmer until broccoli/carrots are tender but not mushy.
Add bouillon cubes and allow to dissolve. This is where your salt comes from, so no need to add other salt. Turn off heat and allow to cool just slightly so it doesn't curdle the cheese or cream when added.

STEP 2: Your choice to continue cooking in the stockpot on the stove or transfer everything to a crockpot.

To the broccoli/carrot stock, add 3/4 of the Velveeta, the cream cheese, and cheddar cheese. Add 1 cup half and half. Add hot sauce and white pepper to your desired preference. Simmer on low until all cheeses have melted, stir occasionally to incorporate. If desired, add remainder of Velveeta, or if too thick, add more half and half. Adjust seasoning if needed.
Personal Notes:
Personal Notes:
If making ahead, its easiest to reheat using a crockpot so that you maintain the creamy consistency. Add half and half if needed. Individual servings can be done in microwave.

 

 

 

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