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Cream of Broccoli Cheese Soup Recipe

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This recipe for Cream of Broccoli Cheese Soup is from The Feather River Ward Cookbook, 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:  
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
Directions:
Directions:
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.

 

 

 

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