Broccoli Cheese Soup, Yum!

I love it when the weather finally starts to change! The leaves are turning, then falling.
You get to take all your sweaters out of the closet or trunk.
A whole new selection of shoes are available to wear.

And my favorite….fuzzy socks!

You see that tiled floor? That’s my kitchen and dinning room.

And in the winter? Ice cold! Like the north pole but no elves or polar bears.
And since we like to be able to buy food in the winter, we keep our heat at around 65-68 degrees.

So I’ve turned fuzzy socks into a fashion statement.

And let’s face it, once you’ve gone past 30, fashion changes.
You’re mom. Running around after the kids,
laundry, cooking, cleaning, carpool, you all know the routine.

But you put on some wild, colorful socks,

And you get to make a statement, it’s a quiet statement, but you know it’s there.

And on a tile or wooden floor, you can even slip into your Tom Cruise, Risky Business mode
You know what I’m talking about

Fuzzy socks make you want to dance!

I have them for all occasions!

So my warm and fuzzy, toasty feet, will happily stand in the kitchen and cook again this winter!

And since cold has finally arrived, in addition to fuzzy socks, it’s also soup season!

Broccoli Cheese Soup

1 large onion diced
2-3 tablespoons parsley
2 tablespoons minced garlic
7-8 cups beef stock ( I use bouillon cubes)
1 bag frozen broccoli
16 oz velveeta cheese (or cheeze wiz)
1 1/2 cup milk
7 Tablespoons butter or margarine, divided
3 tablespoons all-purpose flour
black pepper

Melt 1 tablespoon butter in soup stock pot and add onion. Cook just until onion starts to soften.

Add parsley and garlic.

Cook for another minute or two, just so the flavors start to combine. Then add about 6 cups of your beef stock and your broccoli.

Simmer on low heat.

 

In a separate 2 quart sauce pan, remaining 6 tablespoons butter. Add flour to create a rue (paste)
Add about 1/2 cup of milk to thin just a bit (will make adding the cheese a bit easier)

Now add your cheese, a few slices at a time.

Get cheese mostly melted before adding more.

Add remaining milk and stir until all combined and smooth.

Add your remaining stock to the cheese mixture a little at a time.

Stirring each time to make a smooth sauce

Once all your remaining broth is combined into the cheese sauce, it’s time to add the cheese sauce to your soup.

 

Stir to combine

And like magic

It will look like a yummy, delicious soup.

Let it simmer on a low heat for an hour, stirring occasionally.  After about 15 minutes taste then add pepper as needed.

Garnish with a little cheddar cheese, maybe some chives, croutons, whatever you have on hand.

This makes about 11-12 cups of soup but we had 4 adults eat this last night and there is only enough left for me to have for lunch today.

This recipe was shared at Soup and Stews Recipe Party and Finding Joy in my Kitchen

Want some other soup recipes for cold days? Try these

Mexican Chicken Soup

Easy Cheeseburger Soup

 

Chicken Noodle soup

Loaded Baked Potato soup

Potato Bread

Light and fluffy Dinner Rolls

Easy Cheese Biscuits

and for dessert