Total Preparation Time: 15 to 30 minutes
Ingredients: Egg & Cheese
Vegetables
Actual Cooking Time: 1 hour
Number of Servings: 6
Special Features: Make Ahead
Meal Type: Entree
Soups & Stews
Ingredients
2-3 tbsp Butter
1 Small onion, chopped
1 (16 ounce) package Frozen chopped broccoli
4 cups Chicken broth – set aside ½ cup
½ a “loaf” of Velveeta
2 cups Cheddar cheese
2 cups Milk or half and half
Some minced garlic - I used a lot :)
1/3 cup Cornstarch
Preparation
1. In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Add the garlic and cook a few minutes.
2. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
3. Reduce heat, and stir in cheese cubes until melted. Mix in milk.
4. In a small bowl, stir cornstarch into ½ c chicken stock until dissolved. Stir into soup; cook, stirring frequently, until thick.
Cook's Notes
Nutrition Information