GAIL'S BROCCOLI SOUP

Gail's Broccoli Soup image

Heartier version of traditional broccoli cheese soup. We would serve this on Christmas Eve before church when I was a kid.

Provided by Crystal0

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes

Time 45m

Yield 12

Number Of Ingredients 14

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Ingredients

1 tablespoon vegetable oil
1 small onion, diced
3 cups water
7 cubes chicken bouillon
1 large russet potato, cubed
6 carrots, cubed
3 cups milk
1 (16 ounce) bag frozen broccoli florets
2 cloves garlic, minced
2 teaspoons dried chives
1 bay leaf
1 pinch cayenne pepper, or more to taste
salt and ground black pepper to taste
1 pound processed cheese food (such as Velveeta ®), sliced

Steps:

Heat the vegetable oil in a large pot; cook and stir the onion in the hot oil until soft, 5 to 7 minutes.
Pour water and chicken bouillon cubes to the pot; cook and stir until the bouillon dissolves, about 4 minutes.
Stir the potato and carrot into the mixture in the pot; cook another 4 minutes.
Pour milk into the pot; add broccoli, garlic, chives, bay leaf, cayenne pepper, salt, and black pepper to the mixture, stir, and cook until warm, about 4 minutes.
Stir the sliced processed cheese food into the soup, bring to a simmer, and cook and stir until the cheese food is melted completely into the soup, about 5 minutes.
Reduce heat to medium-low and continue cooking until the potatoes and carrots are tender, 10 to 15 minutes.
Remove and discard the bay leaf to serve.

Nutrition Facts : Calories 223.2 calories, Carbohydrate 18.2 g, Cholesterol 29.5 mg, Fat 12 g, Fiber 2.8 g, Protein 11.9 g, SaturatedFat 6.8 g, Sodium 1164.9 mg, Sugar 5.6 g