Broccoli Potato Cheese Soup Velveeta Melt butter in a large saucepan on medium heat. add onion; cook and stir until onion is tender, about 5 minutes. add flour; cook 1 minute or until bubbly, stirring constantly. stir in milk. bring to boil. reduce heat to medium low; simmer for 1 minute. add remaining ingredients; velveeta cheese, broccoli, and pepper. How to make broccoli potato cheese soup on the stove. add potatoes to stock pot of water. cover and boil for 15 20 minutes. once potatoes are fork tender drain and leave in strainer. in the same stock pot, melt butter over low heat and add onions and celery. cook for 8 10 minutes until onions are translucent.
Velveeta Cheesy Broccoli Soup Recipe Yummly Recipe Broccoli Soup This helps the broccoli cook faster. add the velveeta cheese, shredded cheese, half and half, and garlic powder. stir together and let it cook for about 10 minutes until the cheese is melted and combined. combine the cornstarch and reserved 1 cup chicken broth in a small bowl. stir with a fork until mixed. Stir until the onion is coated and continue to cook for 1 minute. now slowly add the half and half. continue to stir as the mixture becomes thicker. pour the mixture into your slow cooker. add the chicken stock and broccoli. cover the slow cooker and cook on low heat for 4 hours. remove the lid and add the velveeta. Chop your veggies into bite size pieces. cover veggies with chicken or vegetable broth in a large to medium saucepan until well covered. so it looks about like this. bring veggies and broth to a boil over medium heat, lower the temperature, and let simmer for 15 20 minutes until veggies are nice and soft. Heat a large dutch oven over medium heat. add the olive oil, onion, carrots, and celery. cook for 3 4 minutes. add the broccoli and garlic and cook for another 2 minutes. add the butter to the dutch oven. once it has melted, add the flour. combine so that the flour is coating the broccoli like a paste. cook for 1 2 minutes.
Broccoli Cheese Soup Velveeta Heavy Cream Broccoli Walls Chop your veggies into bite size pieces. cover veggies with chicken or vegetable broth in a large to medium saucepan until well covered. so it looks about like this. bring veggies and broth to a boil over medium heat, lower the temperature, and let simmer for 15 20 minutes until veggies are nice and soft. Heat a large dutch oven over medium heat. add the olive oil, onion, carrots, and celery. cook for 3 4 minutes. add the broccoli and garlic and cook for another 2 minutes. add the butter to the dutch oven. once it has melted, add the flour. combine so that the flour is coating the broccoli like a paste. cook for 1 2 minutes. Add all prepared vegetables, seasoning and broth to the bowl of a 6 quart slow cooker. cover and cook on high for 4 hours. when initial cook time is up, in small batches, sprinkle shredded cheese over warm soup. stir gentle to distribute and melt. whisk together heavy cream and flour. Bring to a boil. reduce the heat and allow the mixture to simmer for 10 minutes. add the broccoli: stir in the frozen broccoli and cook for an additional 10 minutes, or until the potatoes are fork tender. cheese it up: remove the pot from the heat and stir in the broccoli with bacon, if using.
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