Broccoli Cheese Soup
Rich, cheesy, and full of vegetables, there's no need to feel guilty eating this soup.
Ingredients
- 1/4 c margarine or butter
- 1 small onion
- 30 oz. chicken broth
- 1 c milk
- 1/3 c cornstarch
- 8 oz meltable cheese such as American, gruyere, havarti, or gouda
- 2 t salt divided
- 4-6 cups broccoli and cauliflower florets steamed
- 1 c shredded carrots
- 2 c diced potato
Instructions
- In a large stock pot, melt butter. Dice onion and saute in butter. Add chicken broth and simmer until boiling. Stir cornstarch into milk, and slowly whisk into hot mixture, stirring constantly until thickened. Add 1 t salt.
- Turn down heat and add cheese; stir until melted, being careful not to scorch the mixture. Add the shredded carrots, cover, and remove from heat.
- Meanwhile, steam the broccoli and cauliflower until crisp-tender; parboil the diced potatoes. Add 1/2 t salt to each pan of vegetables.
- Chop broccoli and cauliflower to desired size pieces and add to cheese mixture. Add potatoes and heat through. Add 1/2 c milk if soup is too thick. Serve.