BROCCOLI CHEDDAR SOUP
- 1/2 cup butter
- 1/2 cup flour
- 2 cups water
- 2 cups heavy cream
- 4 cups chicken broth
- 1 (16 oz) package frozen chopped broccoli (you can add more if you like)
- Salt and Pepper TT
- 8 oz. Velveeta Cheese
- 1 (8 oz) bag sharp cheddar cheese
Adapted from chef-in-training.com
Mix water and heavy cream together and set aside.
Melt butter and flour together to form a roux. Slowly add in heavy cream/water mixture stirring constantly. Add in chicken broth still stirring. Let simmer for 20-25 minutes to let the soup thicken up.
Add in broccoli and cook over low heat for an additional 20-25 minutes to continue to thicken soup as well as cook and soften the broccoli.
Sample and add salt and pepper to taste.
Cut 8 oz. Velveeta into cubes and drop into soup and stir until melted. Add in sharp cheddar and stir until blended.