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Categories:Viewed: 59 - Published at: 4 years ago
Ingredients
- 3/4 cups Celery, Chopped
- 1/2 cups Onion, Chopped
- 1/4 cups Red Onion, Chopped
- 1 Tablespoon Butter
- 3 cups Chicken Broth
- 16 ounces, weight Chopped Broccoli, Thawed
- 1 whole Bay Leaf
- 1 can Evaporated Milk, 12 Oz. (2% Works Well)
- 1-1/2 Tablespoon Cornstarch
- 2 Tablespoons Water
- 1-1/2 cup Mexican Velveeta, Shredded
- 1 whole Carrot, Grated
Method
- In your large soup pot, saute celery, onion and red pepper in the butter over medium heat until softened. Add chicken broth, broccoli and bay leaf; bring to a boil. Reduce heat and simmer 10-15 minutes.
- Add evaporated milk and cornstarch (make sure to first mix the cornstarch with the water), bring up to a boil and stir until thickened.
- Reduce heat; add shredded cheese and grated carrot. Continue to cook on low 5-10 minutes.
- Note: I like to add some fresh broccoli to this when I add the milk for the added texture and taste.
