Broccoli Cheese Soup (Stoup) |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 6 |
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One pot meal!!! Not as thin as a soup and not as thick as a stew. I used Rachel Ray's term and called it a st-oup!!! I wanted to make sure to remember how to make this again the same way! - Please adjust to your families tastes! This is just a blueprint! Ingredients:
4 cups chicken stock |
3 tablespoons butter |
3/4 cup chopped red onion |
1 -2 garlic clove, finely minced |
3 cups broccoli, chopped |
1 -2 carrot, peeled and grated |
2 cups potatoes, cubed |
1 (11 ounce) can cream of chicken soup |
1 (11 ounce) can cheddar cheese soup |
1 1/2 cups evaporated milk |
2 tablespoons worcestershire sauce |
1/2 lb velveeta cheese, cubed |
1 -2 cup egg noodles |
salt and pepper |
Directions:
1. Melt butter in a large pot. Add onion and garlic. DO NOT BROWN! Add carrots, potatoes, and broccoli. Allow onions to be translucent.
2. Add chicken broth and worchestershire sauce, and allow vegetables to cook through on medium. About 6-8 minutes.
3. Turn burner temp to low, add cream of chick soup,cheddar cheese soup, evaporated milk, and egg noodles, and stir constantly. Soup can scorce so watch carefully!
4. When noodles are cooked add velveeta cheese and continue to stir constantly. Add salt and pepper to taste. (I don't usually add salt as the canned soup is usually salty enough.).
5. Serve with bacon bits, chopped fresh green onions. Delicious!
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