“Broccoli Soup Divine”

Welcome back to the All Things Southern kitchen, friends. This cold weather has me thinking soup. I made my broccoli soup the other evening and it was so good I thought I should share it with the porch. There are a lot of different ways to enjoy this recipe. You can add diced chicken, or you can bake a potato and layer the soup over the top if you want to stretch it for unexpected company. However you serve it, just serve it. You’ll be glad you did.

• 2 sixteen ounce bags of frozen broccoli
• 1/2 stick of butter
• 1 medium onion chopped
• 8 ounces Velveeta cheese
• 1 six ounce roll garlic cheese
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1/2 cup milk

We’ll begin by dicing a medium onion and sautéing it in a half stick of butter. Now, we’re gonna empty two bags of frozen broccoli into our soup pot with about a fourth cup of water. We’ll turn the heat up to high and add a can of cream of chicken and a can of cream of mushroom. Once this heats up we’ll add our cheeses. I used to just use Velveeta cheese in my broccoli soup, but I’ve found that I like to use a roll of garlic cheese, so I cut the Velveeta in half. Now I use about eight ounces of Velveeta and six ounces of garlic cheese to two bags of broccoli. Once our onions are clear we’ll add them with the butter to our soup and let it cook over a medium fire for about thirty to forty-five minutes.  Depending on the consistency, y’all, I sometimes add anywhere from a fourth cup to a half cup of milk.

Enjoy folks, this soup is divine!