This broccoli soup is very cheesy. You can use any type of cheese that you like or have on hand. The taste of the soup depends largely upon the flavors in your chicken broth, so choose a good quality broth for this. I use homemade chicken broth with lots of celery, onion and carrot flavors, but a good quality canned variety should also work.
1. Rinse broccoli florets. Put enough water in the bottom of a 2 quart sauce pan to cover the bottom. Add broccoli and salt to taste if desired. Cook over medium heat until tender. Drain and set aside.
2. In a 3 quart saucepan, melt butter over medium heat. Stir in flour and salt and pepper. Gradually stir in milk, half and half, and chicken broth. Cook, stirring constantly, until sauce thickens and begins to boil.
3. Add cheese. Stir until melted.
4. Add broccoli. Cover and simmer on low heat until broccoli begins to fall apart (About 20 - 30 minutes.)
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|Serving Size: 1 Serving (716g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 245 (66%)|
|Amt Per Serving||% DV|
|Total Fat 27.2g||36 %|
|Saturated Fat 16.6g||83 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 80.3mg||25 %|
|Sodium 2500.1mg||86 %|
|Potassium 495.2mg||13 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 12.3g|
|Protein 19g||27 %|
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Calories per serving: 370
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