Broccoli Cheese Soup(Adapted from www.mybizzykitchen.com
Original Recipe link is HERE.)
a small amount of extra virgin olive oil
1 yellow onion, diced
2 to 3 carrots, diced
2 to 3 celery stalks, diced
4 cups chicken broth
1 pound of russet potatoes (about 3 medium), peeled and diced
2 cups low fat (1% milk)
4 to 5 cups chopped fresh broccoli
1 teaspoon Italian seasoning
1 teaspoon crushed red pepper flakes
12 ounces Velvetta cheese, cute into cubes
Warm oil in a dutch oven over medium heat; add the onion, celery, and carrots. Add a pinch of salt. Saute the veggies for about 5 to 8 minutes, stirring occasionally, until the onions become translucent and soft.
Add in the broth and potatoes. Cover and simmer for about 20 to 30 minutes, or until the potatoes are tender. Using an immersion blender, blend the soup until no chunks remain.
Add in the milk and broccoli, Italian seasoning, crushed red pepper flakes, and simmer, covered, until the broccoli is tender (about 10 minutes). Add in the cubed Velveeta cheese a little at a time and stir in until melted and well incorporated. Add salt and pepper to taste. Enjoy!
I need to take a photo of this soup. Next I want to try the Lasagna Soup Biz keeps making...