Broccoli Cheese Soup

Broccoli Cheese Soup
Although I am not “old”, I certainly can’t adopt any more dogs or it would appear that I am prepping for the role of “crazy old dog lady.” I did, however, purchase an eye serum recently, and am keeping a close eye on those wrinkles developing around these peepers. They really should be called winkles, since that is how they are caused.

Anyway, in hopes of feeling a little less like an old spinster, and more like a care-free young lady {wink} making something for dinner that reminds me of childhood is good way to do so. Broccoli cheese soup has always been one of my favorite soups, not to mention one of the best comfort foods ever! Even if it was probably just a ploy to get us to eat our veggies.

1/4 cup onion, finely chopped
1 teaspoon olive oil
1 {2lb} box chicken stock
1 head broccoli, coarsley chopped
4 ounces American cheese {I know, I know, certainly not “gourmet.” But, as they say, “It melts much better!”}
2 teaspoons pepper
1/2 cup heavy cream
2 teaspoons corn starch, mixed with 2 teaspoon water

In a large pot over low-medium heat, heat the olive oil. Add the onions and saute until translucent {about 5 minutes.} Add the chicken stock and cheese and cook until the cheese has melted. Add the cream and the corn starch slurry and allow to thicken slightly. Toss in the broccoli and pepper and cook just until the broccoli is tender {about 10-15 minutes.}


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