Sophie And Mom’s Broccoli-Cheese Soup

A delicious appetizer, lunch, or dinner that consists of broccoli and a creamy, luscious cheese sauce and will satisfy anyone’s tastebuds.  Enjoy.

1 Cup Broccoli, Washed And Chopped

Sharp Cheddar Cheese, Grated

2 Leeks, Washed, Trimmed, And Thinly Sliced

2 Garlic Cloves, Peeled And Minced

Olive Oil

2 Cups Vegetable Broth

1/2 Cup Whole Milk or Half And Half or Heavy Cream

1/2 container Cream Cheese, Softened

1 tsp, plus more Cornstarch or All Purpse Flour

Salt and Pepper, to taste

Fresh Parsley Leaves, Washed And Chopped

1. Place the leeks in a bowl of cold water to soak for a few minutes, and drain.

2. Oil a saucepan, and add minced garlic. Sauté until slightly browned, add leeks, and let cook.

3. Add broccoli, season with salt and pepper, and sauté until slightly cooked.

4. Add vegetable broth, stir, and let cook a little more.

5. Meanwhile, in another saucepan, heat cream cheese and whole milk over medium-high heat, and stir occasionally.

6. Once the cream cheese has melted, lower the heat, add grated sharp cheddar cheese, and stir to melt.

7. Pour cheese sauce into soup, stir in cornstarch and chopped fresh parsley leaves, and add more cornstarch if needed.

8. Cover, bring to a boil, and let simmer until fully cooked.

9. Uncover, pour into container, and refrigerate until further use. If not, ladle into serving bowls, let cool, and enjoy.

Yields: 5-6 servings