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Lunch / Dinner

Broccoli Cheese Soup

Rich and indulgent, cheese soup is delicious at any time. Adding broccoli makes it a meal, and Velveeta gives it a velvety texture.

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Ingredients

SWEAT:

MELT:

ADD:

Instructions

Sweat leeks and broccoli stems in a large pot over medium heat, partially covered, until leeks soften, about 5 minutes.

Stir in broth; increase heat to high and bring to a boil. Reduce heat to medium; simmer soup until broccoli stems are fork-tender, 10–15 minutes. Off heat, purée soup with a handheld blender.

Melt butter in a saucepan over medium-low heat; whisk in flour and cook 2 minutes, whisking constantly. Whisk in milk and bring to a simmer; add cheese and stir until it melts, 3–5 minutes.

Add cheese mixture to soup pot; stir in florets, carrot, and nutmeg. Season soup with salt and pepper.

For a smooth-textured soup, cook leeks and broccoli stems until very tender, then purée them.

For a smooth-textured soup, cook leeks and broccoli stems until very tender, then purée them.

Making a milk-based cheese sauce adds richness and a velvety texture to the soup.

Making a milk-based cheese sauce adds richness and a velvety texture to the soup.

To keep the soup from clumping or curdling, add the cheese mixture once the vegetables are blended.

To keep the soup from clumping or curdling, add the cheese mixture once the vegetables are blended.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

No thanks, I don't want a free download