4.5/5
(14 Votes)
Ingredients
- 4 cups chicken broth
- 1 cup water
- 1 cup half-and-half
- 4 slices Kraft Cheddar Singles (cut into small pieces)
- 1/2 all purpose flour
- 1/2 teaspoon dried minced onion
- 1/4 teaspoon ground black pepper
- 4 cups broccoli florets (bite-size pieces)
- Garnish: quantity is for all the soup portions
- 1/2 cup shredded Cheddar cheese
- 2 teaspoons minced fresh parsley
Preparation
Step 1
In a large sauce pan or Dutch oven combine; broth, water, half-and-half, cheese, flour, onion and pepper. Whisk to combine and break up any lumps of flour. Turn heat to medium/high and bring to a boil, then reduce heat to low. Add broccoli to the soup and simmer for 15-20 minutes or until broccoli is tender but not soft. For each serving (makes 6)spoon one cup of soup into a bowl and garnish with 1 tablespoon cheese and pinch of parsley.
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