Broccoli Cheese SoupSource: Lana N.
Broccoli Cheese Soup is my favorite soup and I like it to be thick. If you like yours that way too, then look no further! The flavor of this mix is just like you ate it at a restaurant. It can't be beat!
3 potatoes, cubed
1 medium onion, chopped
4 celery stalks, chopped
2 large tblsp chicken base
3 large heads of broccoli (3-4 cups), cut up
1 cup of real butter
1 cup flour
4 cups whole milk
2 (5-ounce) jars Kraft Old English cheese spread
Step 1: In an 8-quart size pot, add just enough water to cover the potatoes, onion, celery and chicken base; boil to cook vegetables. When nearly done (last 5 minutes), add broccoli to pot.
Step 2: Meanwhile, in a large saucepan, melt butter. Add flour to saucepan; stir to incorporate and cook for 2 minutes. Do not let brown or burn. Add milk and cheese; stir until the cheese is melted and the mixture is thick. Add Step 2 to the vegetable pot (do not drain); stir together. Add salt and pepper to taste.
Makes about 8 (2 cup) servings