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Aimee’s Favorite Soup
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Description
This is “officially” Broccoli and Cheese soup, but my daughter Aimee loved it so much as a child that it was quickly renamed. Easy, fast, and oh so comforting!
Ingredients
- 2 Tablespoons Butter Or Margarine
- 1 whole Onion, Small, Finely Diced
- 1 can Chicken Broth (10 Oz.), With Enough Additional Water To Measure 3 Cups Liquid
- 5 ounces, weight Small Shell Macaroni, Or Your Favorite Shape
- 1 box Frozen Chopped Broccoli, Thawed Under Running Water And Drained, 10 Ounce Box
- 1 pound Velveeta Processed Cheese, Cubed
- 2-½ cups Milk (Whole Is Best, But 2% Will Work)
- Garlic Salt, White Pepper, Salt To Taste
Preparation
Saute diced onion in the butter in a large Dutch oven over medium heat until onion is tender. Add chicken broth/water and bring to a boil. Add macaroni and cook 4 minutes. Add broccoli and cook 4 more minutes. Add cheese and milk, garlic salt (Lawry’s is great), white pepper, and salt to taste. Reduce heat to low, and cook (stirring frequently) until cheese is melted and soup is hot.
This is REALLY good with honey cornbread muffins!
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