1. In large stock pot, melt butter over medium heat. Add onion and cook and stir until onion is tender.
2. Wash and trim ends of broccoli and then chop broccoli (including stems). Add broccoli and chicken broth to pot. Cover and bring to a boil. Simmer until broccoli is tender, about 10-15 minutes.
3. In a small bowl, whisk together the milk, cornstarch, pepper, and garlic salt. Add to boiling broccoli mixture, stirring until thickened, about 3-5 minutes.
4. Reduce heat to low-medium low and stir in cheese until melted. Add salt to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (614g)|
|Recipe Makes: 4|
|Calories from Fat: 469 (56%)|
|Amt Per Serving||% DV|
|Total Fat 52.1g||69 %|
|Saturated Fat 32.2g||161 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 145.9mg||45 %|
|Sodium 4603.4mg||159 %|
|Potassium 1256.3mg||33 %|
|Total Carbohydrate 66g||19 %|
|Dietary Fiber 8.8g||35 %|
|Sugars, other 57.3g|
|Protein 30.4g||43 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 832
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