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!

This recipe isn't very low fat, but it is great on a rainy day and is very filling. It's also cheap and very easy to make.

6 medium potatoes, peeled and quartered
4 slices of bacon, diced
1 and 1/2 Cups chicken broth
2 and 1/2 Cups milk (whole or 2 percent)
3 TBSP butter, melted
3 TBSP flour
1 TBSP parsley
1 TSP pepper
salt to taste
1 Cup white cheddar cheese, shredded

In a large sauce pan, bring potatoes, chicken broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender. DO NOT DRAIN; mash slightly. Stir in milk.
While the potatoes are cooking chop up bacon into bite size pieces and brown in frying pan until crispy. Drain on paper towel and set aside. In a small bowl, blend butter, flour, parsley and pepper; stir into potato mixture. Add bacon; Cook and stir over medium heat until thickened and bubbly.
Remove from heat; add cheese adn stir until cheese is almost melted. Let soup stand for 5 minutes. Yield: 6 servings

This recipe is my husband's all time favorite. I usually serve it with a nice hot loaf of french bread. It's great as a first course or as the main attraction.