Here is another soup to help celebrate the last few days of January “National Soup Month”.
My Grandmother used to make this soup and I have enjoyed it on many nights but it seems so very good on a cold, winter night like it was tonight!
Broccoli Cheese Soup
Melt in stockpot:
- 1/4 stick of butter
Saute in butter:
- 1/2-1 cup of chopped onions
Add to the onions:
- 2 cans of chicken broth
- 16 oz chopped broccoli (can be fresh or frozen)
- 1 1/4 lb Velveeta
- 1 1/2 cup of milk
Heat on low until cheese is melted and soup is well mixed.
Stir often to prevent scorching
Prepare a cornstarch mixture to thicken the soup: put the water in a bowl and then mix in the cornstarch and stir with fork until smooth.
- 3/4 cup tap water
- 1/2 cup cornstarch
Add cornstarch mixture to the soup and stir over medium heat until thickened.
Remove the soup from the heat and serve.
If the soup gets too thick you can add more milk to help thin it out.