It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author favorite. It could be a cookie or baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is CHEDDAR CHEESE & BROCCOLI SOUP!
This is my favorite basic soup. I usually add cooked chicken chunks to this recipe, too, because we’re a meat and potato family. This basic soup can be adjusted into a number of different soups, broccoli, cauliflower, potato, potato and corn. I sometimes will use brats with the potato and potato and corn. Creativity knows no bounds with this one. One last hint, freeze your leftover gravies and mashed potatoes and such and throw it into this for an “icebox” soup that utilizes all of your leftovers. Even better, it’s quick and easy to make during those cold winter months!
I hope you enjoy today’s Killer Fixin’s. Happy eating!
Karen
P.S. We’re at 564 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right-hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
CHEDDAR CHEESE & BROCCOLI SOUP
Serves 4
[Courtesy of Karen’s Kitchen]
4 T. butter or margarine
3 medium carrots, diced
3 celery stalks, diced
1 minced onion
3 T. flour
1-½ cups chicken stock
2 small bags frozen broccoli, bite sized pieces
8 oz. mild cheddar cheese, grated
2-3 cups milk [depends on preferred thickness]
¼ tsp. cayenne pepper
salt
Heat butter in large saucepan. Add carrots, celery, and onion. Sauté about 5 minutes, until softened. Add flour; cook over low heat, stirring constantly, until flour is incorporated into the butter, about 1 minute [makes roux]. Stirring constantly, gradually add stock and then the broccoli. Bring stock to boil and simmer until broccoli is tender, about 5 minutes. Stir in grated cheese, cook over low heat until melted, about 30 seconds. Do not allow to come to a boil again. Stir in milk, warm the soup over low heat. Season with cayenne pepper and 1 tsp. salt or to taste. Sprinkle each portion with more diced cheese and serve immediately.
Hints: You can add cooked chicken chunks, hamburger, brats, etc. This basic soup can be adjusted into a number of different soups, broccoli, cauliflower, potato, potato and corn. Brats pair nicely with potato, and potato and corn, for instance. One last hint, save all of your leftover gravies and mashed potatoes and throw it into this for an “icebox” soup that utilizes your leftovers. Good hearty soups for less $$.
Happy Eating!
You and I are twins…all my leftover dibs and dabs go into a big pot of “soup”!
Your recipe sounds delicious!
Thanks…
I do “Ice Box” soups all of the time. Such a wonderful way to use leftovers in a fresh way.
(BTW, spell check got struck again! “Roux as opposed to Roue” 😉)
Sorry I didn’t catch that. I was a bit distracted with the fires. Although, you can add a debauched elderly man, if you’ve a mind. Can’t say it adds to the flavor. LOL
Another wonderful recipe to add to my collection. Thanks Karen.
I think I’ll pass, thanks! 😂😂
Yummy! I really enjoy Cheesy Broccoli soup, I look forward to trying this one.