My grandma is old-fashioned. That’s putting it mildly. She has a very ’50s-housewife mentality, bless her heart. Now you might think that since I have a cooking blog, that I, too, am old-fashioned, cutesy, and housewifey. You’d be wrong (although I don’t mind the cutesy part).
No matter how many times I try explaining to my grandma that it’s actually not necessary for me to fold my husband’s laundry, cook his favorite meals every day, and go to bed with curlers in my hair, she never stops trying to make me change (again, bless her heart).
On Black Friday, we were eating Thanksgiving leftovers for lunch like happy little turkeys. We were taking turns reheating our individual plates. My husband heated his plate up first, so he was almost finished eating by the time I was just sitting down. Seconds after I sat down, my grandma addressed my husband.
Grandma: “Now if you want any seconds, just tell Adrianne and she’ll go get them for you.”
Husband: Says nothing; stares at me.
Me: “Nice try, Grandma, but actually he can get them for himself.”
This is a typical scene when we’re at Grandma’s house. She always laughs my comments off and thinks I’m being cheeky. I am amazed at her tenacity to make me a doting servant. She puts up a real fight, though—I’ll give her that.
This soup is one of my personal favorite meals. I make it a lot (whether or not my husband approves). He likes it, too, though, so I don’t think Grandma would get on my case too much.
Broccoli cheese soup is one of my favorite things to order at restaurants. It usually never disappoints. It’s hard for me to recreate it exactly at home, but this version might even be superior. It’s easy and even heartier with the addition of potatoes and carrots. It’s thick, chunky, and even has a creamy base—just like restaurant-style.
Chop broccoli, carrots, and potatoes into bite-sized pieces. Cover with water and the bouillon cube. Simmer veggies about 10 minutes, or until tender.
Stir in cream of chicken soup, cream cheese, and cheddar cheese. Mix until smooth.
Broccoli Cheese Soup
Makes 4 servings
4 cups broccoli
3 potatoes, peeled
2 cups water
1 teaspoon bouillon powder or 1 cube
1 can cream of chicken soup
4 oz. cream cheese
1 cup cheddar cheese
Chop broccoli, carrots, and potatoes into bite-sized pieces and place in medium-to-large saucepan. Cover vegetables with water and add bouillon powder (or cube). Simmer vegetables for 10 minutes, or until tender. (Don’t worry if it doesn’t look like very much water in the pan. It will be enough and makes the soup rich and creamy this way.) Remove pan from heat. Stir in soup, cream cheese, and cheddar cheese until cheeses melt and the mixture is creamy.
Adapted from BYU’s SDA Cookbook (2005 edition)