3 Broccoli Crowns
4 Cups of Shredded Cheddar Cheese
1 Medium Onion
2-3 Large Carrot Sticks
1 Can of Cheddar Cheese Campbell's Soup
1 Can of Campbell's Cream of Chicken
1 Can of Campbell's Cream of Chicken with Herbs
1 Pint of Heavy Cream
1 stick of butter
1/2 cup of Flour
1/2 tsp. Celery Salt, more to taste
Dash of Garlic Powder
Dash of Pepper
1 Large box of Swanson Chicken Broth, approx 28 oz
Blender
Vegetable Steamer
In a medium sauce pan, heat Chicken broth.
In a Large pot, melt butter over medium to low heat, constantly stirring. Remove from heat, and immediately whisk in flour a little at a time, constantly stirring until smooth. Return to heat and slowly whisk in hot chicken broth. Add celery salt, pepper, garlic powder, Cream of Chicken, Cream of Chicken & Herbs, and Cheddar Soup. Whisk for 1 -2 minutes, then add cream, and wisk for about 5 minutes over until thickened. Simmer on Medium/Low heat.
In a Vegetable Steamer, cut off broccoli crowns, cut onion into large pieces, and cut carrots into large pieces. Add all veggies to the steamer, and steam for 15-20 minutes or until cooked.
Ladle some of the soup mixture into a blender and add veggies. Blend for 2-3 seconds, it won't take much. You may need to do this in 2 batches. Add back to the pot and simmer for 7-8 minutes, mix in cheese and stir until completely melted.
Serve with French Baguette and butter, and garnish with shredded cheddar cheese :)
#broccolicheddarsoup #foodie #divaliciousdishes