Creamy Broccoli Soup

Simple, but delicious!

• Ready In: 13 hrs
• Serves: 8

Ingredients

• 4  cups broccoli, chopped
• 1  large onion, chopped
• 4  stalks celery, chopped
• 3  tablespoons olive oil or 3  tablespoons butter
• 3  cups water, boiling
• 2  teaspoons chicken bouillon
• 1  bay leaf
• 2  tablespoons butter
• 2 1⁄2 cups chicken broth
• 2  cups milk
•  salt and pepper

Directions

1. Sauté onions and celery in oil or butter in a large Dutch oven or stock pot.
2. Add broccoli, boiling water, chicken bouillon, and bay leaf. Cover.
3. Simmer for 1 hour or until veggies are tender.
4. Transfer to a blender in several batches and puree until smooth. If a chunkier consistency is desired, do not blend all of soup.
5. Return to pot. Add butter, chicken broth, and milk. Heat through. Do not boil. Salt and pepper to taste. Enjoy!
6. *Note: To make in crock pot. Omit olive oil. Add all ingredients except butter, chicken broth, and milk into 6 quart crock pot or larger. Cook on low for 8-12 hours. Continue with steps 4 and 5.
7. **Note: To make in oven. Omit olive oil. Add all ingredients except butter, chicken broth, ham and milk into a roaster. Bake at 250 degrees for 6-8 hours. Continue with steps 4 and 5.