BROCCOLI CHEESE SOUP

Broccoli Cheese Soup image

Oh, my this is the most wonderful soup!! Can't say enough good things about it. It comes from my church cookbook, FUMC in Alvarado, Texas. Note: it did not say if the cream cheese was 8 oz or 3 oz. size, so you can decide, I used an 8 oz. I really think the cream cheese makes the great taste. This is a very rich soup if made as directed, I use a little bit more milk to thin it some and make it not quite so rich.

Provided by True Texas

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup onion, chopped
2 cups milk
1 lb Velveeta cheese, cut in cubes
2 cups cooked broccoli
1/4 cup margarine
2 cups chicken broth
2 tablespoons flour
1 (8 ounce) package cream cheese
salt and pepper, to taste
garlic salt, to taste

Steps:

Cook broccoli in separate sauce pan. I cooked the onions with the broccoli. Drain and set aside.
In a large dutch oven add milk, Velveeta cheese chunks and softened cream cheese. Cook until melted.
Note: this is a very rick soup and I use a little more than 2 cups of milk, to thin it some.
Mix the flour with the chicken broth and add to the melted cheeses.
Add the cooked broccoli and onions to cheese.
Season with salt, pepper and garlic salt.
Continue to cook until all is well blended.
Note: There were no cooking instructions so this is pretty much how I cook it. You may want to change it up the way you put the ingredient together, but this worked well.

Nutrition Facts : Calories 781.6, Fat 61.3, SaturatedFat 33.6, Cholesterol 169.1, Sodium 2453.4, Carbohydrate 28.3, Fiber 2.8, Sugar 11.1, Protein 31.4