The cool weather is upon us...the perfect season for tummy-pleasin' rich soups. This is my own yummy spin on broccoli cheese soup! Its a pretty easy soup to make.
3 lb. browned ground beef
2 large heads of broccoli, chopped bite-size
4 medium onions, chopped
6 cups grated cheddar cheese
1 lb. Velveeta, sliced into chunks
1 can cream of chicken soup
4 c. cold milk
2 T. flour
Begin by browning the ground beef. Sprinkle with garlic salt as it cooks. Drain and set aside.
Next, chop your broccoli and onions. Place into your stock pot. Cover with water to about 1 1/2" over the veggies. Bring to a boil, then simmer for about an hour and a half or until veggies are tender but not mushy.
When veggies are done, drain most but not all the water out, leaving the veggies barely covered. Next mix in your ground beef and 2 T. dried parsley.
Continue simmering on low heat while you now add your shredded cheddar and Velveeta.
Keep stirring as it melts, being careful not to let it stick. Next stir in the can of cream of chicken soup, blending everything to a smooth consistancy. Add garlic salt to taste, as well as black pepper.
Finally, wisk 2 heaping T. of flour into 4 c. of cold milk, making sure to eliminate lumps.
Pour into the soup, and continue stirring on low heat while it thickens.
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