This Broccoli Cheddar Soup is an easy one-pot recipe ready in under 30 minutes and is better than any take-out!!! Creamy comfort in a bowl, perfect for winter nights. This recipe is vegetarian.
Broccoli, potato and cheese soup (panera knockoff)
2 whole broccoli stalks (stems and florets)
1 large onion
2 nice size carrots
4 potatoes (yellow or russet)
5 cups (or more) chicken stock or bullioned water
3 bay leaves (you can omit, but its a great addition)
Cheddar cheese (cup or more, cubed or shredded)
Velveeta (1 lb block, cubed)
1 can evap milk plus one can of water (don't waste the milk clinging to the sides and bottom of the can!)
Half stick of butter
Pepper
Cut the stalks from the florets. Chop the florets and set aside.
Peel broccoli stems, carrots, potatoes, onion. Dice them all up, put into a large pot w butter. Cook on medium low, covered for 15 minutes, stirring occasionally.
Add water/broth, milk, and bay leaves, bring to a boil add velveeta and chopped broccoli florets, stir to melt cheese and blend to soup. Simmer for 10 minutes. Add shredded cheddar and stir to melt, 1-2 minutes. Remove bay leaves, check seasonings, serve w sourdough or crusty bread!
Will feed a lot of people