Saute onion and garlic with 2 tbsp butter until onion is becoming translucent.
In another pan melt remaining butter and slowly add flour to create a roue.
Combine all ingredients in crock pot and simmer on high for 4 hours or until potatoes are tender.
You may need to stir often during first hour to ensure all ingredients are combined.
Top with additional cheddar cheese and green onions if you like!
- they're great!
Add broccoli and water and bullion to
ragrant, 30 seconds.
Add broccoli, thyme, and chicken stock and
In a Dutch oven, melt butter and saute onion, seasoned salt, and garlic powder with parsley until onion is tender.
Stir in flour.
Gradually whisk in milk.
Bring to a boil.
Reduce heat; simmer 5 minutes or until thickened.
Stir in chicken broth and beer.
Return to a boil.
Add broccoli; reduce heat and add Cheddar cheese.
Stir until cheese is melted.
Steam broccoli until tender, about 6 minutes.
Chop broccoli finely (you can use a food processor if you like).
In a large saucepan, combine broth and milk and slowly whisk in flour.
Cover over medium to medium high heat and stir.
Cook until it starts to thicken (just until it starts to boil).
Add chopped broccoli.
Reduce heat to medium low.
Continue to cook about 5 minutes.
Add cheese and stir until cheese melts.
If using bacon, sprinkle each bowl with bacon.
inches deep) saucepan or soup pot, set over medium-high
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
n a large bowl, mix broccoli cheddar soup, milk and sour cream. Start
Peel and chop broccoli stems and coarsely chop florets,
Place stock, pureed onion, celery, garlic and broccoli together and boil.
Cook until the broccoli is tender.
Prepare roux (butter and flour) and cook for 10 minutes.
Add the roux gradually to the simmering stock.
Stir with a whip until it thickens.
Cook low for an additional 10 minutes.
This can be stopped at this point if you want.
Add the cream and Cheddar Cheese to the hot soup, a little at a time, until the cheese has melted in.
Add salt and pepper last.
Cook broccoli. Mix soup, broccoli and 1/2 can onions in 1 1/2 qt. casserole dish. Bake for 25 minutes at 250\u00b0. Stir; sprinkle remaining onions. Bake for 5 additional minutes.
Cook and drain pasta.
Mix broccoli cheese soup with milk.
Stir in 1 stick of melted butter and 1 cup shredded cheddar cheese into soup mix.
Gently mix the pasta with the soup mix.
Spray baking dish with non stick spray.
Pour pasta into baking dish.
Top with 1 cup of shredded cheddar cheese.
Mix bread crumbs with 1 stick of melted butter and place on pasta.
Bake 450 for 20 minute or until hot.
Combine chicken broth, water, half & half, cheese, flour, onion and pepper in a large saucepan.
Whisk to combine and to break up any lumps of flour, then turn heat to medium/high.
Bring soup to a boil, then reduce heat to low.
Add broccoli to soup and simmer for 15 to 20 minutes or until broccoli is tender, but not soft.
For each serving spoon one cup of soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley.
Makes 6 servings.
Bring 2 quarts water to a boil.
Add noodles.
Return to a boil; add 1 pound broccoli pieces and return to a boil.
In a separate pan, saute carrot, onion and chicken broth until tender. Add soup; return to a boil.
Add Cheddar cheese soup and Velveeta cheese.
Stir until melted.
Add milk that has been heated.
Ready to serve.
Saute onions and garlic in butter or olive oil until translucent.
Add pinch of salt and pepper and broccoli.
Saute until broccoli is crisp tender.
Add spices.
Add stock.
Simmer until broccoli pierces easily with a fork and is very tender.
Remove from heat and blend or partially blend for even consistency.
Stir in cream and cheese.
Salt and pepper to taste.
Serve, refrigerate or freeze.
Combine chicken brouth, water, half& half, cheese, flour, onion and pepper in a large saucepan.
Whisk to combine and break up any lumps of flour, then turn heat on medium/high.
Bring soup to a boil, then reduce heat to low.
Add broccoli to soup and simmer for 15-20 minutes or until broccoli is tender but not soft.
For each serving spoon one cup into a bowl and garnish with a teaspoon of sheredded cheese and a pinch of parsley.
Makes 6 servings.
Combine all ingredients (do not thaw broccoli) and place in slow cooker. Cover and cook on low for 8-10 hours. Serve!
Heat oil in soup pot and add onion. Cook until translucent.
Add broccoli and chicken broth and cook until tender.
Add mashed potatoes & mix thoroughly. Heat for 5 minute.
Add milk and heat some more.
Add cheddar cheese.
Salt and pepper to taste.
Note: I like to add cream cheese, sour cream, and onion salt to my mashed potatoes. This makes them so yummy!
1. Melt butter in stock pot on medium, add onion and cook til' soft. Add pepper and garlic, and cook for a few minutes. Add broccoli and chicken broth. Bring to a boil, then simmer to broccoli is tender (10-15 minutes).
2. In separate bowl, whisk flour into milk until completely dissolved. Stir into soup, stirring frequently ti'l thickened. Reduce heat to low, and then stir in cheese til smooth and heated through. Salt to taste.
Serves 4-5.
arge airtight plastic container).
Soup Directions:
Sort and wash