Julie DeHarty loves to cook. This time she is sharing her recipe for broccoli cheese soup with Leigh Ann and everyone else.
Julie’s a great cook, she just has her own way of doing it.
Here is Julie’s recipe:
Julie’s Broccoli cheese soup recipe
I don’t have exact measurements so you’ll have to taste as you go.
Take your dutch oven/large pot (I think it’s like a six quart pot)
turn on medium heat and melt a hole stick of butter, chop a half small yellow onion and saut’e in butter until onion is clear looking
add a few shakes of pepper, a few shakes of salt, add some garlic powder I’d say a heaping teaspoon you can always add a little more later
be careful not to burn the butter and stir in about 1 heaping tablespoon of flour
now fill the pot about half full with water and add an entire bag of broccoli florets start heating to a slight boil and stir as you go
throw in about 5 chicken bouillon cubes as well as 3/4 of a log of velveeta cut into chunks (the big log I think it’s about a 3 pounder)
at this point some of your broccoli should start to break down and I usually add about another half bag. I like whole pieces in my soup
bring close to a boil once again and gradually add corn starch and water to thicken (it’s about an inch of water in a glass and about two tablespoons of corn starch stirred up) You may not use it all or you may need more it depends on your desired thickness Good Luck!