N made this soup for us a couple weeks ago. The recipe comes out of America's Secret Recipes cookbook. The premise is TGI Friday's Broccoli and Cheddar Soup. We don't have any of those around us so this stellar soup is a treat at home. Plus it doesn't cost us almost 5$ a bowl. That is another score. N and I do a little different. We add garlic and ground beef to our soup. It gives it more flavor but also makes it more heartier. Also make sure when you slice up the potatoes you make them a tad chunkier. I cut mine kinda thin so a lot of them were absorbed into the soup. The recipe's after the pictures!!
|Inside the pot...water, broccoli, onions and potatoes|
2c potato, peeled and diced
2 chicken bouillon cubes
1 c diced onions
2 10oz pkgs frozen chopped broccoli or 1 bunch fresh broccoli, chopped
2 10.75oz cans cream of chicken soup
1lb Velvetta cubed
1lb ground beef (optional)
salt, pepper to taste
1. Combine the water, potato, bouillon, onion and broccoli in a large, heavy saucepan. Cook over medium heat for 20 minutes or until potato and broccoli are tender.
2. Add the canned soup and the cheese. Stir until cheese is melted and smooth. Simmer for 15 minutes. Soup will thicken.
*I add garlic and browned ground beef in step 1 for added flavor and heartiness. Black pepper is also a good addition* (N's notes)