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.
Course Soup
Cuisine American
- 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
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)
Keyword Broccoli, Cheese, Chicken, Soup