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Sunday, November 13, 2011

Broccoli & Cheese Soup

It's been 2 months since I've posted anything and got a little nudge from a pal on Thursday (yes, Sarah, I'll try to update more often!). I've got a good excuse, though - I found out soon after that last post that I'm pregnant again! As of now, I'm just about 15 weeks along and finally feeling like I'm "coasting" now that it's the 2nd trimester. The first wasn't terribly awful - but morning sickness kicked in at 4 p.m. like clockwork, so I avoided cooking, eating, and for the most part just looking at food for a while there.

Now that the worst of it's over, I'm gradually getting back to cooking. It's tough - the boy has decided to start taking the train back into work (partially to save money, but mostly to save sanity, as that drive into the city is BRUTAL), so our family meals during the week are no longer. He only started in the beginning of November, so I'm trying to figure out the easiest way to cook dinner so that it's good for the kids, but also not a leftover mess for us when we eat later in the evening. The other night I grabbed the frozen bag of broccoli and cheese soup I made a few weeks before and reheated that for all of us. It's an easy recipe to make and the kids really enjoyed it, too.

Broccoli & Cheese Soup
1/2 cup butter
1 onion, chopped
2 (16 ounce) packages frozen chopped broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
1 cup shredded cheese (or about a handful out of the bag, if you're me)
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water


  1. In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
  2. Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
  3. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

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