Broccoli Cheese Soup
By SoupDiva

What you will need:

6 Broccoli Crowns partially separated
2 14 ounce cans of chicken broth
1 pint of heavy whipping cream
1 half gallon of milk
2 TBSP cornstarch
1 pinch of nutmeg
5 ounces of shredded carrots
16 ounces of shredded cheddar cheese
Seasoning Salt to taste
Pepper to taste

In very large pot add broccoli and chicken broth. Cover with lid and cook until broccoli is just tender. Use a hand mixer to grind up the broccoli making sure not to over mix, but leave in bite size pieces. Add the whipping cream, milk, cornstarch, nutmeg, shredded carrots and seasoning salt and pepper to taste.

Cook soup on medium heat, stirring very frequently until carrots are tender and the soup is hot but NOT boiling. (approximately 15 minutes)DO NOT LET IT COME TO A BOIL.

Once the soup has been heated through, add the shredded cheese and begin to constantly stir until all the cheese has completely melted and is not sticking to the bottom of the pot.

Serve immediately.







It's one of our favorite things to eat in the winter.

I stayed up way too late and will post the recipe after we return

from church/goodbye lunch for our friends heading off to serve in

Africa as missionaries.

I'ts a soup/salad lunch. Guess what I'll be bringing!

I plan to take lost of pictures and snag some great recipes also for

future posts!