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Cheesy Broccoli Soup
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Creamy and loaded with veggies

Queen Bee


  • 2 bunches fresh broccoli (may substitute 2 pkgs. frozen chopped broccoli)
  • 1/2 cup (125 ml) carrots, shredded
  • 1 can chicken broth
  • 2 tbsp (30 ml) butter
  • 2 tbsp (30 ml) flour
  • 2 cups (475 ml) milk
  • 1-1/2 lbs (.7 kg). Velveeta Cheese
  • 1 tsp (5 ml) Worchestershire Sauce
  • 1 tsp (5 ml) minced onion
  • 1 tsp (5 ml) garlic salt
  • 1/2 tsp (2 ml) white pepper
  • Wash and trim broccoli.
  • Cut florets very close to end and place directly into the pot.
  • Shred about 1/2 cup (125 ml) of tender broccoli stems with the carrots.
  • Add shredded veggies to pot.
  • Boil together the carrots, all broccoli and chicken broth until vegetables are soft.
  • In large pan, prepare a classic white sauce with butter, flour and milk.
  • Add broccoli mixture and stir.
  • Add Velveeta Cheese gradually, stirring to incorporate.
  • When cheese is melted, add remaining ingredients.
  • Gently simmer for 20 minutes.
  • (Add additional chicken broth for thinner soup!)

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