Spicy Broccoli Cheese Soup
½ of a large Velveeta cheese loaf (About 2 cups of diced cheese)
6-7 large stalks of fresh Celery- chopped finely
½ yellow Onion-diced
½ head of fresh Broccoli-chopped finely (about 2 ½ cups)
1 Serrano pepper-minced (I usually remove about half of the seeds to make sure it doesn’t get too spicy)
3 tablespoons Butter
1 cup Whole Cream
1 pint half and half
1 cup chicken stock
2 chicken bouillon cubes or Chicken flavoring
Nature’s Seasoning (to taste)- or salt & pepper
Sauté in a large pot over medium-high heat butter, Serrano peppers, and onions. Add celery & broccoli, & reduce heat to low. Cook for about 15 minutes until all the veggies cook down. Add stock & stir frequently.
Add cubed Velveeta, seasonings, cream & half and half. Stir constantly as cheese melts down on very low heat. Taste & season accordingly.