January should be soup month!

I posted this back in Nov. but I think that it bears repeating. A great soup for this time of year! January should be all about soup and organizing!!! Maybe we should have a party?!?!

I have a deep passion for many things…one is soup…I love a good hearty soup. This broccoli cheese soup is incredible. Basic ingredients…but when mixed into one pot all together—they are anything but basic (I told you, I have a passion here…) Ok here it is…one thing…don’t freeze it. Cream based soups in general don’t freeze well. But it does keep great in the fridge for a good 5 days or so. Yummo…enjoy!

Here is what you are going to need

2 Tablespoons of butter
4 bunches of fresh broccoli (heads)
1/2 C flour
one box of low sodium chicken broth (32 oz about)
2 C. heavy cream
8 oz Velveeta cheese
1/2 t salt
1/2 t black pepper

Melt butter in large pot
Chop up 3 bunches of the broccoli
When butter is melted, place broccoli in pot heat for 5 minutes, Med. heat
Stir in the flour

Combine the broccoli and the flour.
Slowly add the chicken broth while stirring. It will not look that yummy yet…trust me..

Cover and let simmer for about 10 minutes.
Stir in the heavy cream slowly.

Here is where you will need either this…

Braun Hand Blender

which is so great when you are making soups (you just blend away right in the pot)

If you don’t have that….then you will carefully need to transfer the hot liquid into your blender.
Please be very careful when blending something like hot liquid—it expands.
You could also use a Cuisinart (be careful ;)
After you blended the soup, return it to the pot you cooked it in and heat again.
Add the cubed up Velveeta cheese and remaining chopped broccoli bunch. Let it heat and melt the cheese.
Ready to serve!!!