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Name: Broccoli Cheese Soup
Prep time: 33 min
Cook time: 12 min
Total time: 45 min
Yield: 4
Cuisine: not set
Ingredients: 1/2 stick butter; 1 onion sliced; handful baby carrots sliced; 2 stalks Celery chopped; 3 cups chicken broth; 1 cup Half-and-half cream; 1 cup milk; 2 heads Broccoli Florets chopped; 1/3 cup cornstarch; 1/4 teaspoon Black pepper; 1/4 teaspoon garlic powder; 1/8 teaspoon dried thyme; pinch Nutmeg; 8 ounces velveeta; 1.5 cups sharp Cheddar cheese; 1/2 teaspoon salt

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INGREDIENTS

1/2 stick butter
1 onion ; sliced
handful baby carrots ; sliced
2 stalks Celery chopped
3 cups chicken broth
1 cup Half-and-half cream
1 cup milk
2 heads Broccoli Florets ; chopped
1/3 cup cornstarch
1/4 teaspoon Black pepper
1/4 teaspoon garlic powder
1/8 teaspoon dried thyme
pinch Nutmeg
8 ounces velveeta
1.5 cups sharp Cheddar cheese
1/2 teaspoon salt

Servings

INSTRUCTIONS

1. In a large stock pot, melt butter over medium heat.

2. Saute onion in butter until onions are translucent, about 3-4 minutes.

3. Stir in chicken broth, half and half, broccoli, baby carrots, and celery. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until broccoli is soft and tender.

4. In a small bowl, whisk together milk and cornstarch. Pour this mixture into the soup pot and stir until soup starts to thicken (3-4 minutes).

5. Stir in pepper, garlic powder, thyme, nutmeg and sea salt.

6. Drop the heat to low and stir in cubed Velveeta and sharp cheddar cheese.

7. Continue stirring until all of the cheese has melted.

8. Top each bowl of soup with a little extra shredded cheddar cheese and serve immediately.

NOTES

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Broccoli Cheese Soup

1/2 stick butter
1 onion sliced
 handful baby carrots sliced
2 stalks Celery chopped
3 cups chicken broth
1 cup Half-and-half cream
1 cup milk
2 heads Broccoli Florets chopped
1/3 cup cornstarch
1/4 teaspoon Black pepper
1/4 teaspoon garlic powder
1/8 teaspoon dried thyme
 pinch Nutmeg
8 ounces velveeta
1.5 cups sharp Cheddar cheese
1/2 teaspoon salt

1. In a large stock pot, melt butter over medium heat. 
2.  Saute onion in butter until onions are translucent, about 3-4 minutes.
3.  Stir in chicken broth, half and half, broccoli, baby carrots, and celery.  Bring to a boil, then reduce heat and simmer for 10-15 minutes or until broccoli is soft and tender.
4.  In a small bowl, whisk together milk and cornstarch.  Pour this mixture into the soup pot and stir until soup starts to thicken (3-4 minutes).  
5.  Stir in pepper, garlic powder, thyme, nutmeg and sea salt.
6.  Drop the heat to low and stir in cubed Velveeta and sharp cheddar cheese.
7.  Continue stirring until all of the cheese has melted.
8.  Top each bowl of soup with a little extra shredded cheddar cheese and serve immediately.

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Nutrition

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Serving Size: 1 Serving (1213g)
Recipe Makes: 4 Servings

Calories: 2600
Calories from Fat: 1690 (65%)

Amt Per Serving		% DV

	Total Fat 187.8g	250 %
	Saturated Fat 70.9g	355 %
	Monounsaturated Fat 67.5g
	Polyunsanturated Fat 31g
Cholesterol 845.9mg		260 %
Sodium 1869.1mg		64 %
Potassium 2239.2mg		59 %
Total Carbohydrate 19.7g		6 %
	Dietary Fiber 0.9g	3 %
	Sugars, other 18.8g
Protein 197g		281 %
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.

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Calories per serving: 2600

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