For the meal planner this week with Deals to Meals I wanted to add a creamy broccoli and cheese soup. This weekend in Utah is going to have winter-like weather (snow in the mountains..ugh!), so soups begin to be my go-to recipes for dinner. I love warm bread and soup for dinner on a cold day. Really, I could eat soup and bread on a hot day, but it just seems to fit better when it’s raining outside. So..if you need a delicious and simple recipe for broccoli cheese soup, this one is as easy as it gets! I served this soup with one of my favorite roll recipes..these 30 Minute rolls come together so quickly you can start them at 4:00 and have homemade rolls with your soup by 5:00. Simple and quick..that’s what I like!

Creamy Broccoli and Cheese Soup
  1. 3 russet potatoes, peeled and diced
  2. 1 onion, diced
  3. 1/2 stick butter
  4. 1/3 cup flour
  5. 3 cup water
  6. 2 Tbs. chicken bouillon or base
  7. 3-4 cup milk
  8. 1 lb. broccoli, chopped--can use one bag of frozen
  9. 1 lb. cauliflower chopped (or use another pound of broccoli)--can use one bag of frozen
  10. 2 tsp. black pepper
  11. 1 tsp. garlic powder
  12. 4 cup shredded cheddar cheese
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  1. In a large soup pot, add the 1/2 stick of butter and begin to soften. Add the diced onions and saute until the onions are slightly golden brown (not totally soft). Add the flour to the onions and saute until the flour begins to stick to the onions. Add the water and chicken base and the diced potatoes and simmer until the potatoes are slightly tender (simmer on low because the mixture will thicken as the flour cooks down--if you need more water you can add more as it simmers or add some of the milk). Once the potatoes are soft, add the milk, seasonings and broccoli/cauliflower. Continue to simmer on low while the soup thickens and the vegetables soften. When you are about ready to serve the soup, add the shredded cheese and simmer just long enough for the cheese to melt. Serve with extra cheese and warm bread.
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