Cook Time: 12 minutes
Total Time: 12 minutes
Yield: Serves 6 to 8
- 3 cups chicken broth
- 16 ounces frozen broccoli or 1 pound of fresh broccoli florets
- 1 medium onion, chopped
- 2 bay leaves
- 6 tablespoons butter
- 6 tablespoons flour
- 2 cups or milk
- 2 cups shredded Cheddar cheese, divided
- salt and pepper, to taste
In a large saucepan over medium-low heat, melt the butter. Stir in flour until smooth and continue cooking and stirring for 1 minute. Add the milk and continue cooking, stirring, until thickened.
Using a blender, process the cooked broccoli mixture in 2 or 3 batches; add to the thickened milk mixture. Stir in about 1 1/2 cups of the cheese. Taste and add salt and pepper.
Pour into bowls and garnish with the remaining shredded cheese.
Makes about 2 quarts of broccoli cheese soup.
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