I’m beginning to see a trend here. Snow…soup. Snow…soup. I’m indoors due to a snow storm and all I want to do is cook and bake. I can’t really get out until the streets are pristine. My little yellow bug barely has enough clearance to clear an empty water bottle. Also, it’s all the excuse I need to stay in.
I made Broccoli Cheese soup. It is almost a pantry soup. My freezer is an annex of my pantry. Especially in the winter when I don’t want to get out. I like to shop at home first. It keeps the inventory down in the pantry and freezer.
For all you cheese purists, this will not work for you since I used Velveeta. I have tried to make this with cheddar cheese in the past. Let’s just say the cheddar does not work as well as the Velveeta and leave it at that.
I know there are closet Velveeta users out there. I’ve talked to you at parties and such. Here is what I hear the most, “Velveeta, no, I don’t like it. However, it works really good in Ro-Tel dip” or “Velveeta, no, I don’t like it. However, it makes the very best grilled cheese sandwiches”. I could go on and on, but I won’t. You know who you are. As with all recipes, if you don’t like the ingredients, don’t make it. That being said, here is the recipe for a very good cheese soup.
The Velveeta people did not even know I was doing this recipe with their product. They do not know me, they do not shovel my driveway, nor do they drop by for dinner. I do wish they would shovel my driveway.
Broccoli Cheese Soup
2 Tablespoons butter
1 celery rib, chopped rather small
1 onion, chopped rather small
3 carrots, chopped rather small
2 cans (14-15 oz.), low sodium chicken stock
6 medium potatoes, peeled and diced (I like a red potato for this, but any potato will do)
2 teaspoons minced garlic
1 pound Velveeta, cubed
1 can (12 oz.), evaporated milk
1 bag (16 oz.) broccoli florets, steamed and cut up
salt and white pepper to taste
4 Tablespoons all purpose flour
1 cup water or milk (cold)
In a heavy bottom Dutch oven saute the onion, celery, and carrots in the butter just until the onion is translucent. Add the chicken stock and the potatoes. Simmer on Medium heat until the potatoes are fork tender.
Turn the heat down to Low and pour in the evaporated milk. Add the Velveeta cubes and stir until melted.
In a tall glass mix the flour and the water with a whisk or a fork. Mix it until it is very smooth.
Turn the heat up to medium and pour the thickening into the pot. Keep stirring gently. You will want to cook it for about 5 minutes so you don’t have a “floury” taste Keep stirring.
Remove from heat and add the cooked broccoli and stir gently. Taste to see if it needs salt and pepper. Serve with a crusty bread. Makes 6-8 generous bowls of soup.
This recipe can be cut in half or doubled.