In a pinch, this can even be made in the microwave. I usually avoid microwave cooking when possible, but even I had to admit that this recipe holds up to it. I don’t think anyone even noticed the difference.
We’ve started having leftovers to take to work for lunch the next day, but not because of the soup. I finally just started making a double batch!
Ingredients
¼ cup chopped onions
1 tablespoon Land O Lakes Butter
1 tablespoon Pillsbury All Purpose Flour
2 cups milk
4 oz. Philadelphia Cream Cheese, cubed
8 oz. Velveeta, cut into ½ inch cubes
1 10 oz. package of frozen, chopped broccoli, cooked and drained
¼ teaspoon McCormick Ground Nutmeg
⅛ teaspoon McCormick Black Pepper
Instructions:
Cook onions in butter in medium saucepan on medium-high heat 3 to 5 minutes or until onions are getting tender. Whisk in flour until blended.
Stir in milk; cook on medium heat 2 min., stirring occasionally. Add cream cheese; cook and stir 2-3 minutes or until melted.
Add remaining ingredients; mix well. Cook for a few more minutes, until heated through, stirring occasionally.
Quick Tip: I like to top ours with sharp, shredded cheddar to serve.
Thank you to Kraft for this fantastic recipe!
I really like what you guys tend to be up too. This kind of clever work and reporting!
Keep up the great works guys I’ve incorporated you guys
to my own blogroll.