This soup is a favorite in our house. Even the kids that otherwise will not eat broccoli, cheer when they see this soup on the supper table. It is such a comforting meal on cold winter evenings!
As a bonus, it is a cinch to make if I’m in a hurry or need something last minute. It takes about 30 min. start to finish.
1 package fresh broccoli, about 3 heads.
1 chopped onion
3-4 cups milk
4-5 Tablespoons cornstarch
Approx. 1-1 1/2 c. Velveeta cheese
1 tsp. dried parsley
Salt n pepper to taste
1/2 lb. bacon, cooked and chopped
Or 1 cup ham cubes, cooked n chopped
Wash and cut up broccoli to your preference. Put it in a large soup pot or Dutch oven with a small amount of water.
Now mix 4-5 tablespoons of cornstarch into about 3-4 cups of milk. I give you only approximate amounts here because it really depends on how thin or thick you like your soup.
Make sure the cornstarch is thoroughly mixed into the milk. You don’t want lumps. Then add the milk to the broccoli in your soup pot. Turn the heat to medium. You’re gonna have to keep this stirred as it gets hot, or you will end up with clumps of gelled cornstarch which is not good. If it doesn’t seem as thick as you’d like, don’t worry, adding cheese will thicken it up more and give it that nice creamy texture.
Once it has warmed and thickened turn heat to low to simmer. Now add your cheese. I cut mine in chunks so it melts faster.
Then add your meat, if you want. It’s perfectly good without and easier on your budget. But I love some bacon in it, altho’ I’ve used ham and that is good as well. You could probably use leftover chicken or turkey as well.
Add your parsley at this point and salt n pepper. Word of caution here- if using ham it may not need as much salt. My family likes to put crushed tortilla chips in their bowls of soup instead of crackers. Since the chips are loaded with salt, I don’t add much to the soup or the chips can make it way too salty!
Continue to occasionally stir the soup until cheese is fully melted.
Serve and enjoy!