Gail's Broccoli Soup

Heartier version of traditional broccoli cheese soup. We would serve this on Christmas Eve before church when I was a kid.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 223 Calories

Ingredients

• 3 cups milk
• 1 tablespoon vegetable oil
• 3 cups water
• 1 bay leaf
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 pinch cayenne pepper, or more to taste
• 2 teaspoons dried chives
• 6 carrots, cubed
• 1 (16 ounce) bag frozen broccoli florets
• 7 cubes chicken bouillon
• 1 large russet potato, cubed
• 1 pound processed cheese food (such as Velveeta ®), sliced

Recipe Instructions

Step 1

Heat the vegetable oil in a large pot; cook and stir the onion in the hot oil until soft, 5 to 7 minutes.

Step 2

Pour water and chicken bouillon cubes to the pot; cook and stir until the bouillon dissolves, about 4 minutes.

Step 3

Stir the potato and carrot into the mixture in the pot; cook another 4 minutes.

Step 4

Pour milk into the pot; add broccoli, garlic, chives, bay leaf, cayenne pepper, salt, and black pepper to the mixture, stir, and cook until warm, about 4 minutes.

Step 5

Stir the sliced processed cheese food into the soup, bring to a simmer, and cook and stir until the cheese food is melted completely into the soup, about 5 minutes.

Step 6

Reduce heat to medium-low and continue cooking until the potatoes and carrots are tender, 10 to 15 minutes.

Step 7

Remove and discard the bay leaf to serve.