Broccoli Cheese Soup


Amanda Kretschmer

Prep time and cook time: 2 hours 

Servings: 8-10 


  • Handful of baby carrots, chopped 
  • 3 large stalks of celery, chopped 
  • 1 small yellow onion 
  • 3 cans chicken broth 
  • ½ bag of fresh broccoli 
  • 2 cups half and half milk 
  • 2 cups whole milk 
  • ½ 32 oz Velveeta cheese, cut up 
  • Heaping tablespoon flour 


  1. Add the baby carrots, stalks of celery, the small yellow onion, chicken broth, and broccoli into a pot and cook until tender on medium low for 45 minutes, stirring every few minutes. After 45 minutes, turn off the heat. 
  2. In a different pot, warm the whole milk and half and half on low, stirring when necessary. After the milk is warm, add the Velveeta cheese and stir in until fully melted.  
  3. Add the milk and cheese mixture into the other pot and stir until mixed completely.  
  4. Take the flour and mix with ¼ cup hot water. Add this to the soup until the consistency is creamy.