Prep 20 mins
Cook 15 mins
Adapted from Taste of Home magazine. “My family loves this tasty, satisfying soup made from a recipe that I developed myself,“ says field editor Esther Shank of Harrisonburg, Virginia.I have changed the chicken bouillon granules to vegetable and use non dairy milk.
- 4 cups fresh small broccoli florets
- 2 medium potatoes, diced
- 1 1⁄2 cups water (I use vegetable broth if I have it)
- 2 medium carrots, thinly sliced
- 1 large onion, chopped
- 1 celery rib, finely chopped
- 4 cups milk, divided (can use soy, rice, almond or coconut milk)
- 2 teaspoons vegetable bouillon granules (the original recipe called for chicken bouillon granules-I use Chicken Style Seasoning)
- 1 teaspoon Worcestershire sauce
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄3 cup all-purpose flour
- 1 cup cubed process cheese (Velveeta or other good melting cheese)
- In a large saucepan, combine the first six ingredients. Bring to a boil.
- Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender.
- Add 3 cups milk, bouillon, Worcestershire sauce, salt and pepper.
- In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Remove from the heat; stir in cheese just until melted.
- Yield: 6 servings.
This was a really thick soup - chowder is a good description. I used broth in the first step, and also added a bay leaf, thyme and some whole peppercorns. I feel these really enhance vegetable soups such as this. I used regular cheddar, shredded, and I did use rather more, plus an additional amount as a garnish. I nearly always have these ingredients around, so this is a good pantry dish. Even Mr Grumpy admitted he might eat this again.