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PAT’S CREAMY BROCCOLI CHEESE SOUP




Source of Recipe


Pat B
PAT’S CREAMY BROCCOLI CHEESE SOUP

3 stalks celery, finely diced
1 large onion, finely diced
1/2 lb. baby carrots, finely diced
1/2 stick butter
1/4 cup water
1 qt. chicken broth
1 tsp. chicken base
10 oz. pkg. frozen broccoli
Salt & pepper to taste
3 cups sharp Cheddar cheese, shredded
2 cups whole milk or half-and-half
3 tsp. cornstarch
3 tsp. water

In large soup pot, place celery, onion, carrots, butter and water. Cook until vegetables are tender. Add chicken broth and broccoli. Cook until potatoes are tender. Mash slightly with a potato masher (I puree mine with a stick blender as I don’t like those little “trees” in my soup!). Add salt, pepper, cheeses and stir until cheeses are melted. Add milk and stir well. In small cup, mix cornstarch with water. Add to soup to thicken. Serve immediately.