Broccoli Cheese Soup with Chicken
This Broccoli Cheese Soup with Chicken is very flavorful. It’s great for serving at luncheons or special gatherings with a quiche. This is a very hardy soup. Every spoon is full of flavor. This recipe can easily be divided in half to make less. But I must warn you, there may not be any left over.
Ingredients
- 2 Medium Russet Potatoes Cubed
- 1 Stick Butter
- 1 Cup Finely Chopped Shallots or Finely Chopped Onion
- 1 1/2 Cups Shredded Carrots
- 1 16 Oz Package Frozen Chopped Broccoli
- 4 Cups Fresh Broccoli (Steamed Until Slightly Tender)
- 7 1/2 Cups Chicken Broth
- 3 Cups Chopped Cooked Chicken (Rotisserie Chicken Works Great)
- 2 Lb Loaf of Processed Cheese (Velveeta) Cubed
- 4 oz (by Weight) Shredded Sharp White Cheddar
- 1 Tbls Garlic Powder
- 1/2 Cup Heavy Cream
- 1 1/2 Cups Half and Half
- Chopped Green Onion For Garnish
- Chopped Crispy Bacon Optional
Instructions
- Cover cubed potatoes with water and boil for 10-15 minutes until tender. Drain and use an electric mixer to mash until smooth. Set aside
- Melt butter in a 7 quart Stockpot or Dutch Oven over medium heat. Add shallots and cook for 2 minutes. Add the shredded carrot and stir. Add the broth and frozen broccoli and simmer until broccoli is tender, about 10-15 minutes. Add the chopped chicken.
- Reduce the heat to low. Add the processed cheese and the cheddar cheese. Stir until melted. Stir in the heavy cream and half and half. Add garlic powder
- Stir in the mashed potatoes. Mix well. Chop the fresh broccoli and add to soup. Bring to a low simmer. Ready to serve
- Garnish with chopped green onion and chopped crisp bacon(optional)
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