Stocking Up

If you live in a part of the country where temps did not plummet in the last 72 hours, lucky you! Here in Indiana, we went from sunny and 63 on Monday to down right FREEZING the past few days. I guess old man winter decided to come a little early this year, and for me that means it is time to stock up! On what you might ask? Soup recipes, of course! 

Around here, during the cold months, I make soup at least once per week, sometimes more. And I don't want to be eating the same thing over and over, so I try to find new ones to try. Sure, we have our favorites, and my go-to's; but I really do try not to rely those on so much we tire of them. 

I can guarantee this one is going to quickly be added to that list because it's not only super delicious, but so easy to make! When I think soup, I want comfort, and to me that means not a lot of effort. Now usually, that means I bust out the trusty slow cooker, and let it do all the work for me, but not this time! This is cooked completely stove top and can be on the table in about 30 minutes! Exactly what you want after a long, cold day when you just want to eat and warm up!

Now, let me tell you this up front. You are going to read there is cheese in this and wonder why I didn't call it broccoli and cheese soup. Well, I will explain. Yes, there is cheese, but it's what I like to call a back ground flavor. It almost acts more like a thickener than a main flavor. Sure, you can taste it, but not as strong as "real" versions. This is more creamy than cheesy, so I went with it.

If you are in a deep freeze like we are, brace yourselves, because I'm afraid it's here to stay, and I have a suspicion, starting this early, we're in for a llloooonnnnggggg winter. So, let's soothe our pain with some yummy soups all season long!

Cream of Broccoli Soup From Kraft

1 small white onion, finely chopped

2 TBS butter

2 TBS flour

4 c. milk

8 oz. cream cheese, room temperature, cubed

32 oz. Velveeta, cubed

2 (10 oz.) packages frozen chopped broccoli, thawed

1/2 tsp. ground nutmeg

Salt and Pepper to taste

In a large pot or dutch oven, saute' onions in butter over medium high heat until crisp tender, about 3-5 minutes. Whisk in flour until well blended. Add milk. Cook and stir on medium heat about 2 minutes. Add cream cheese. Cook and stir until melted, about 3 minutes. Stir in remaining ingredients. Cook 5 minutes, or until heated through, stirring occasionally. Garnish with shredded cheese if desired. 

Shared on The Country Cook Nov. 14, 2014

Broccoli at Very Good Recipes