Gail's Broccoli Soup

Ingredients

• Servings: 12
• 1 tablespoon vegetable oil
• 1 small onion, diced
• 3 cups water
• 7 cubes chicken bouillon
• 1 large russet potato, cubed
• 6 carrots, cubed
• 3 cups milk
• 1 (16 ounce) bag frozen broccoli florets
• 2 cloves garlic, minced
• 2 teaspoons dried chives
• 1 bay leaf
• 1 pinch cayenne pepper, or more to taste
• salt and ground black pepper to taste
• 1 pound processed cheese food (such as velveeta ®), sliced

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• heat the vegetable oil in a large pot; cook and stir the onion in the hot oil until soft, 5 to 7 minutes.
• pour water and chicken bouillon cubes to the pot; cook and stir until the bouillon dissolves, about 4 minutes.
• stir the potato and carrot into the mixture in the pot; cook another 4 minutes.
• pour milk into the pot; add broccoli, garlic, chives, bay leaf, cayenne pepper, salt, and black pepper to the mixture, stir, and cook until warm, about 4 minutes.
• stir the sliced processed cheese food into the soup, bring to a simmer, and cook and stir until the cheese food is melted completely into the soup, about 5 minutes.
• reduce heat to medium-low and continue cooking until the potatoes and carrots are tender, 10 to 15 minutes.
• remove and discard the bay leaf to serve.