Gail's Broccoli Soup
Serves: 6
Carter Wolf
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
44
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsp
Vegetable Oil1 small
Onion (diced)3 cups
Water1 large
Russet Potato (cubed)3 cups
Milk2 cloves
Garlic (minced)2 tsps
Chives (dried)1
Bay Leaf1
SaltDirections:
1
Heat the vegetable oil in a large pot; cook and stir the onion in the hot oil until soft, 5 to 7 minutes
2
Pour water and chicken bouillon cubes to the pot; cook and stir until the bouillon dissolves, about 4 minutes
3
Stir the potato and carrot into the mixture in the pot; cook another 4 minutes
4
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
5
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
6
Reduce heat to medium-low and continue cooking until the potatoes and carrots are tender, 10 to 15 minutes
7
Remove and discard the bay leaf to serve