Rich and indulgent, cheese soup is delicious at any time. Adding broccoli makes it a meal, and Velveeta gives it a velvety texture.
Makes
4 servings (8 cups)
Total Time
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Ingredients
SWEAT:
MELT:
ADD:
Test Kitchen Approved
Instructions
Sweat leeks and broccoli stems in a large pot over medium heat, partially covered, until leeks soften, about 5 minutes.
Stir in broth; increase heat to high and bring to a boil. Reduce heat to medium; simmer soup until broccoli stems are fork-tender, 10–15minutes. Off heat, purée soup with a handheld blender.
Melt butter in a saucepan over medium-low heat; whisk in flour and cook 2 minutes, whisking constantly. Whisk in milk and bring to a simmer; add cheese and stir until it melts, 3–5minutes.
Add cheese mixture to soup pot; stir in florets, carrot, and nutmeg. Season soup with salt and pepper.
For a smooth-textured soup, cook leeks and broccoli stems until very tender, then purée them.
Making a milk-based cheese sauce adds richness and a velvety texture to the soup.
To keep the soup from clumping or curdling, add the cheese mixture once the vegetables are blended.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 204
% Daily Value*
Total Fat 29g 44%
Saturated Fat 18g 90%
Cholesterol 88mg 29%
Sodium 1500mg 62%
% Daily Value*
Carbs 36g 12%
Fiber 5g 20%
Protein 26g
*Percent Daily Values are based on a 2,000 calorie diet.
