Years and years ago, I worked at a roofing company. We had an amazing great office crew! We had potluck lunches from time to time with fabulous dishes and often shared the recipes. As a result of one of those recipe swaps, I’ve been making this soup for more than 25 years!
So, do you need a meatless Monday dinner? A great soup recipe for that last (we hope) big cold snap before spring? A way to use up some broccoli from your fridge? Need more veggies in your life? I’ve got you covered! This is a creamy soup that comes together quickly. It’s great for a weeknight meal. This recipe can be easily doubled, tripled, quadrupled – you get the idea — to feed a crowd. And if you overestimate, it also freezes well. –Kathy
Golden Broccoli Cheese Soup
2 T. butter
¼ c. water
1 (10 oz.) pkg frozen corn
½ c. shredded carrots (or finely chopped)
¼ c. finely chopped onion
1/8 tsp. pepper
2 c. milk
1 c. chopped broccoli, cooked crisp tender
2 (10.5 oz.) cans Cream of Potato Soup
½ c. shredded mozzarella
1 c. shredded cheddar
In a large sauce pan or soup pot, combine butter, water, corn, carrots, onion and pepper. Cover and simmer for 10 minutes. Add cream of potato soup, milk, broccoli and cheeses. Stir to combine well. Bring to simmer over low heat, stirring often. Taste for seasoning. Serve and enjoy!