CREAMY BROCCOLI CHEDDAR SOUP RECIPES

Steps:

• Preheat the oven to 400°F (200°C).Add the soup ingredients, in the order listed, to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the SOUP setting; press the wheel to start.When the timer is up, press CANCEL. Remove the vented lid cap and carefully add the add-ins. Replace the cap and hold the PULSE button for 30 seconds, or until the ingredients are well combined.*Meanwhile, grate the cheese with the Microplane® Adjustable Coarse Grater. Combine the biscuit ingredients in a medium bowl and mix until combined (the mixture will be dry).Use the Medium Scoop to form 12 small biscuits and place them on the Half Sheet Pan. Bake the biscuits for 15 minutes, or until they’re golden brown.Serve the soup with the biscuits.**

Steps:

• Chop onion, carrot, celery, garlic in a chopper or mini food processor.
• In a large soup pot, melt butter.  Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
• Add flour, salt and pepper to the pot and stir until smooth.
• Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
• Add broccoli florets, Parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes.
• Add cheddar and American cheese, stir well and remove from heat.
• Using an immersion blender quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.