INGREDIENTS
½ cup butter
½ 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, or you can sub 1 cup shredded cheddar cheese
1 (8 oz) bag sharp cheddar cheese
½ cup butter
½ 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, or you can sub 1 cup shredded cheddar cheese
1 (8 oz) bag sharp cheddar cheese
INSTRUCTIONS
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.
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.
