Quick Creamy Broccoli Cheese Soup

Indulge in the ultimate comfort food with our incredibly easy and utterly delicious Broccoli Cheese Soup recipe! Forget long hours in the kitchen; this creamy, dreamy soup comes together in just 20 minutes, offering a rich, cheesy flavor perfectly balanced with tender broccoli florets. Whether you prefer the classic smoothness of Velveeta or the robust taste of real cheddar, this recipe provides clear instructions for both, ensuring a perfect batch every time. Ideal for a quick weeknight dinner or a cozy weekend lunch, this homemade masterpiece rivals your favorite restaurant versions, promising a bowlful of warmth and satisfaction.

Discover how to craft this comforting soup with either Velveeta for unmatched creaminess or genuine cheddar for a sharper, more traditional profile.

When the craving for warm, savory comfort strikes, few dishes can compete with a perfectly executed broccoli cheese soup. This recipe isn’t just easy; it’s a culinary revelation, designed to deliver maximum flavor with minimal effort. Imagine a rich, velvety broth, generously studded with perfectly cooked broccoli, each spoonful bursting with an irresistible cheesy goodness. It’s the quintessential comfort meal, whether served as a hearty lunch on a brisk day or as a delightful dinner alongside fluffy no-knead dinner rolls and a crisp, simple Italian garden salad. Prepare to be amazed by how quickly you can create such a deeply satisfying dish from scratch.

This sensational Broccoli Cheese Soup is a game-changer, achieving its luscious creaminess and intense cheesy flavor in an astonishing 20 minutes from start to finish. Our secret weapon for guaranteed success? Processed cheese like Velveeta. It melts seamlessly, creating an impeccably smooth soup without any worry of curdling or lumping – a common frustration with traditional cheeses. However, we understand the allure of authentic cheddar, which is why we’ve included comprehensive instructions on how to incorporate real cheddar for those who prefer its distinctive taste and texture, ensuring your homemade soup is nothing short of perfection.

Many declare Panera Bread’s broccoli cheddar soup the gold standard, renowned for its luxurious consistency and intensely cheesy character. While a Panera might not always be within reach, the desire for that familiar, comforting taste remains. This recipe was meticulously developed to capture the essence of that beloved restaurant-style soup, bringing that unparalleled creamy richness and savory depth right into your home kitchen. After countless attempts and refinements, this recipe emerged as the undisputed champion – a homemade Panera copycat that truly delivers.

With countless broccoli and cheese soup recipes available, you might wonder what makes this one stand out. Allow us to highlight the compelling reasons why this particular recipe deserves a permanent spot in your culinary repertoire:

1. **Effortlessly Simple:** Designed for cooks of all skill levels, it requires minimal prep and straightforward steps.
2. **Flawlessly Smooth Texture:** Our method ensures a silky, lump-free soup every time, eliminating the frustration of curdled cheese.
3. **Convenient Storage:** This soup stores beautifully, making it perfect for meal prep or enjoying flavorful leftovers.
4. **Easy Reheating:** Retains its delightful texture and taste when reheated, ensuring a consistently delicious experience.
5. **Unmatched Creaminess and Flavor:** A rich, velvety base infused with deep cheesy notes and tender broccoli chunks that will satisfy any craving.
6. **Customizable to Your Liking:** Adapt it with your favorite additions, from crispy bacon to extra veggies, for a personalized touch.
7. **Quick Weeknight Solution:** From pantry to table in just 20 minutes, it’s the ideal choice for busy evenings.

Essential Ingredients for Your Easy Broccoli Cheese Soup

Crafting this incredible Broccoli Cheese Soup requires a surprisingly short list of ingredients, each playing a crucial role in building its signature flavor and texture. Here’s what you’ll need:

1. **Flavor Foundation: Onions & Seasonings.** We start with a base of sautéed onions, which caramelize slightly to add a subtle sweetness and aromatic depth. For seasonings, we keep it simple yet impactful: garlic powder contributes a savory warmth, and a touch of dry mustard powder is key. Dry mustard might seem unusual, but it’s a secret weapon that beautifully amplifies the cheese’s natural flavor, making it truly pop. Of course, a pinch of salt and freshly ground black pepper can be added to taste at the end, allowing you to fine-tune the seasoning to your preference.
2. **The Stars of the Show: Broccoli & Cheese.** Naturally, a great broccoli cheese soup hinges on quality broccoli and, more importantly, the right cheese. For this recipe, we champion the use of a processed cheese like Velveeta for its incredible melt and foolproof nature. Why Velveeta? It guarantees a perfectly smooth, creamy soup without the common pitfalls of real cheese, such as clumping, separation, or a gritty texture that can occur if the temperature is too high or the cheese is added too quickly. Velveeta offers a consistent, rich cheesy flavor and a flawless melt, eliminating all stress from the process. While Velveeta forms the base, we often recommend a sprinkle of freshly shredded cheddar as a vibrant garnish, adding both visual appeal and an extra layer of sharp flavor.
3. **The Liquid Base: Broth, Cream & Water.** The liquid components are essential for achieving the perfect consistency. We use chicken broth (or vegetable broth for a vegetarian option) as the primary liquid, providing a savory foundation. Half-and-half (or milk for a slightly lighter version) contributes to the soup’s luxurious creaminess, enriching its body and mouthfeel. A small amount of water is used in conjunction with cornstarch to create a slurry, offering an optional thickening agent that allows you to easily adjust the soup to your desired richness. This combination results in a balanced, flavorful soup that is neither too thick nor too thin.

Homemade Broccoli Cheese Soup: A Quick Weeknight Delight

Despite its gourmet taste, this Broccoli Cheese Soup is a triumph of “from scratch” cooking that comes together with remarkable speed. It’s one of our family’s absolute favorite quick weeknight meals, proving that homemade doesn’t have to mean time-consuming. For my vegetarian daughter, I simply swap the chicken stock for vegetable stock, making it a wholesome, delicious meal everyone at the table can enjoy together.

The beauty of this recipe lies in its efficiency; it’s so fast to prepare, you might almost mistake it for a pre-packaged meal. Yet, the difference in quality is undeniable. Making this soup from scratch offers distinct advantages that elevate it far beyond any store-bought alternative:

• **Superior Taste:** Fresh ingredients and careful preparation yield a depth of flavor that pre-made soups simply cannot replicate.
• **Richer Flavor Profile:** Each ingredient contributes to a complex, harmonious taste that is both comforting and deeply satisfying.
• **Perfect Consistency:** You have complete control over the texture, ensuring it’s precisely as creamy and smooth as you desire, without artificial thickeners.

This recipe is the culmination of years of dedicated refinement. My goal was to create a broccoli cheese soup that was not only incredibly delicious but also remarkably foolproof – a recipe so straightforward that anyone could master it. As a parent who often has kids assist with dinner, arming them with recipes that are simple to follow and nearly impossible to mess up is a top priority. This soup perfectly fits the bill. It boasts an exquisite balance of cheesy and broccoli flavors, enveloped in a perfectly creamy consistency that is neither too thick nor too thin. It’s the kind of comforting bowl that truly hits the spot every time. We promise, once you try this recipe, you’ll understand why it’s been a labor of love to perfect!

Step-by-Step Guide: How to Make Broccoli Cheese Soup

Creating this rich and creamy broccoli cheese soup is a surprisingly simple process that requires minimal effort. While a video demonstration might be available elsewhere, these basic steps will guide you through crafting a perfect batch:

1. **Sauté Aromatics:** Begin by melting butter in a sturdy Dutch oven or a heavy-bottomed pot over medium heat. Once melted, add the chopped onions and sauté them until they become tender and fragrant, typically 3-5 minutes. This step builds a foundational layer of flavor for your soup.
2. **Introduce Broccoli & Broth:** Stir in the frozen chopped broccoli. Using frozen broccoli is a fantastic shortcut that makes this soup incredibly quick and convenient, perfect for a busy weeknight. If you opt for fresh broccoli, feel free to do so, but be sure to adjust the simmering time to ensure the florets are tender-crisp, not overcooked. Pour in the chicken (or vegetable) broth over the broccoli.
3. **Simmer to Tender Perfection:** Bring the mixture to a gentle simmer and cook until the broccoli is tender, which usually takes about 10 minutes for frozen broccoli. Ensure the broccoli is cooked through but still has a pleasant texture.
4. **Melt the Cheese:** Reduce the heat to low. Add the cubed processed cheese (like Velveeta) to the pot. Stir continuously until the cheese has completely melted and is smoothly incorporated into the soup. This step is crucial for achieving that signature velvety texture.
5. **Add Dairy & Seasonings:** Once the cheese is fully melted, turn the heat to its lowest setting. Stir in the milk or half-and-half, garlic powder, and dry mustard. Continue to stir gently until all ingredients are well combined and heated through.
6. **Taste and Adjust:** At this stage, taste the soup. This is your opportunity to adjust the seasonings. Add salt and pepper incrementally until the flavor profile perfectly suits your preference. Remember that broth and processed cheese already contain sodium, so add salt cautiously.
7. **Achieve Desired Thickness:** For a thicker consistency, prepare a cornstarch slurry. In a small separate bowl, whisk together the water and cornstarch until the cornstarch is completely dissolved and no lumps remain. Slowly pour this slurry into the simmering soup while continuously stirring. Cook over low heat, stirring constantly, until the soup thickens to your desired consistency. This method ensures a smooth, lump-free thickening.

Customize Your Easy Broccoli Cheese Soup for Ultimate Flavor

While this easy and cheesy broccoli soup is absolutely divine on its own, one of its greatest strengths is its incredible versatility. It serves as a perfect canvas for customization, allowing you to tailor it precisely to your taste preferences and whatever ingredients you have on hand. Don’t hesitate to get creative and make it your own!

Here are some of our favorite ways to customize this delightful soup:

• **Add a Protein Boost:** Elevate your soup into an even heartier meal by incorporating cooked proteins. Crispy bacon bits add a smoky, salty crunch that perfectly complements the creamy base. Shredded or diced chicken breast can be added for a more substantial meal, making it a complete one-bowl wonder. For a spicy kick, try adding some cooked sausage.
• **Introduce More Vegetables:** This soup is already packed with wholesome broccoli, but it welcomes a variety of other vegetables. Consider adding roasted cauliflower florets for extra creaminess, diced potatoes for a thicker, more rustic texture, or finely chopped bell peppers for a touch of sweetness and color. A few fresh tomato chunks on top can add a refreshing acidic note. Sautéed mushrooms also make a fantastic addition, adding an earthy depth.
• **Experiment with Spices and Herbs:** While the soup has a fantastic base flavor, you can easily amplify it with your favorite spice combinations. A pinch of paprika can add a subtle warmth and color, while dried parsley or chives stirred in at the end brighten the flavor. For a slightly more complex profile, consider a touch of onion powder alongside the garlic powder. Just be mindful of salt content if adding spice blends that contain sodium.
• **Make it a Loaded Potato Hybrid:** If you love the heartiness of baked potato soup, try adding some pre-cooked, diced potatoes to your broccoli cheese soup. This not only adds bulk but also a wonderful texture and another layer of comforting flavor.
• **Embrace “Real” Cheese:** If you prefer the distinct flavor of traditional cheddar over processed cheese, you absolutely can! We provide detailed instructions below on how to successfully substitute Velveeta with real cheddar, ensuring a smooth, delicious outcome without any graininess or separation.

**Pro Tip:** When adding ingredients that are inherently salty, such as bacon or certain spice blends, exercise caution with additional salt. The chicken broth and processed cheese already contribute a significant amount of sodium, and you want to avoid making the soup overly salty. Always taste as you go and adjust seasonings at the very end.

Mastering Broccoli Cheese Soup with Real Cheddar Cheese

For those who crave the distinct, sharper flavor of real cheddar cheese in their broccoli soup, fear not! While processed cheese offers unparalleled ease, achieving a silky, lump-free soup with real cheddar is entirely possible by following a few critical techniques. Here’s what you need to know to make this broccoli cheese soup using authentic cheddar:

1. **Choose Your Cheese Wisely: Sharp Cheddar is Key.** The type of cheddar you use significantly impacts the final flavor and melt. A sharp cheddar is highly recommended as it provides a robust, concentrated cheese flavor that beautifully compensates for the absence of Velveeta’s intense cheesy profile. If sharp cheddar isn’t available, a good quality blend of melting cheeses (like a Monterey Jack and mild cheddar mix) can also work, but always aim to include some sharp cheddar for that signature taste. Avoid pre-shredded cheeses if possible, as they often contain anti-caking agents that can hinder smooth melting and lead to a grainy texture. Freshly grating your cheese from a block is always the best practice.
2. **Temperature Control is Paramount: Remove from Heat.** This is perhaps the most crucial step for avoiding a grainy or separated soup. Real cheese, when subjected to high or rapidly fluctuating temperatures, can curdle. The proteins in the cheese seize, separating from the fats, resulting in a greasy, clumpy, unappetizing mess. To prevent this, always remove your soup from the direct heat source before adding the cheese. The residual heat of the soup will be sufficient to melt the cheese gently and evenly without causing separation.
3. **Grate and Add Gradually: Patience is a Virtue.** For the smoothest possible melt, grate your cheddar cheese finely. Finely grated cheese has a larger surface area, allowing it to melt quickly and seamlessly. Do not dump all the cheese into the pot at once. Instead, add it incrementally, a handful at a time, stirring constantly until each addition is fully melted and incorporated before adding more. This gradual process ensures even melting and prevents the cheese from clumping together. Take your time with this step – patience will be rewarded with a velvety smooth soup.
4. **Clear the Path: Add Cheese Before Chunky Extras.** To facilitate the melting process and ensure uniform distribution, it’s often beneficial to add the cheese before any larger chunks of ingredients that might be floating in the soup (like significant broccoli florets or other added vegetables). If your soup has large broccoli pieces, you might consider using a slotted spoon to temporarily remove some of the bulk, stir in the cheese until fully melted, and then return the broccoli to the pot. This allows the cheese to melt into the liquid unhindered, creating a more cohesive base.

Troubleshooting: Preventing Curdling and Graininess in Cheese Soups

Understanding why cheese or dairy might curdle or become grainy in soup can save your meal. Here are the key culprits and simple steps to ensure a silky smooth outcome every time:

1. **Control the Heat.** Excessive heat is the primary cause of curdling. When dairy proteins are exposed to high temperatures too quickly, they cook rapidly and separate from the fat, resulting in unsightly curds and often a greasy film on your soup. To prevent this, always turn down the heat to low or, ideally, remove the soup from the heat entirely before incorporating cheese or milk/half-and-half. The residual warmth of the soup is generally enough to melt the cheese and heat the dairy gently.
2. **Avoid Sudden Temperature Changes.** Another common issue arises from adding cold dairy directly to hot soup. The sudden temperature shock can also cause proteins to curdle. To mitigate this, allow your cheese and dairy products (milk, half-and-half) to come to room temperature before adding them to the hot soup. If you’re pressed for time, at least ensure your cheese is finely grated; the increased surface area will allow it to warm and melt more quickly and evenly, reducing the risk of shock-induced curdling.

If your soup unfortunately curdles, here’s how you can try to salvage it:

1. **Strain and Discard:** For minor curdling, you might be able to strain the soup through a fine-mesh sieve to remove the larger curdled pieces. While this can remove some of the texture issues, it may also reduce the volume of your soup.
2. **Blend Until Smooth:** A more effective method for moderately curdled soup is to use an immersion blender or transfer batches to a food processor. Blend the soup until it becomes smooth again. This re-emulsifies the ingredients, though it may alter the texture slightly from a chunky soup to a creamy puree.

Why Does My Broccoli Cheese Soup Turn Grainy?

The grainy texture in cheese soup is almost always a result of the temperature being too high during the cheese-melting phase. This soup cooks quickly, so there’s no need for scorching heat. When real cheese is cooked at an excessively high temperature, the proteins in the cheese “overcook” and contract, expelling their fat and leading to that undesirable grainy, separated consistency. To consistently achieve a smooth, rich soup, always remember these simple yet crucial steps:

1. **Finely Grate the Cheese:** Maximizes surface area for quick, even melting.
2. **Remove from Heat:** Prevents protein coagulation and separation.
3. **Add Slowly:** Allows for gradual, controlled melting and incorporation.

How to Thicken Broccoli Cheddar Soup to Perfection

Generally, this broccoli cheddar soup achieves a wonderfully thick and creamy consistency naturally, thanks to the rich cheese and the slight reduction of liquids during cooking. However, if you find your soup isn’t quite as luscious as you desire, there are several easy methods to thicken it further.

The most common and effective way is to use a simple cornstarch slurry.

What Exactly is a Cornstarch Slurry?

A cornstarch slurry is a mixture of cornstarch dissolved in a small amount of cold liquid (typically water or broth) before being added to a hot liquid. This prevents the cornstarch from clumping and allows it to disperse smoothly, acting as an excellent thickening agent without altering the flavor significantly.

To make and use a cornstarch slurry: In a small bowl, combine one part cornstarch with two parts cold water. Whisk vigorously with a fork until the mixture is perfectly smooth and no lumps remain. Ensure the liquid you’re adding it to (your soup) is at a gentle simmer, not a rolling boil. Slowly pour the cornstarch slurry into the simmering soup in a thin stream, stirring constantly with a whisk or spoon. Continue to stir gently for a minute or two until the soup begins to thicken. Be patient; it takes a moment for the cornstarch to activate. Cornstarch is also naturally gluten-free, making this soup easily adaptable for those with gluten sensitivities or dietary restrictions.

If you’re aiming for a REALLY thick, hearty broccoli cheddar soup, consider these additional methods:

1. **Increase the Cheese Content:** The easiest and most flavorful way to thicken your soup is to simply add more cheese. The cheese itself acts as a natural thickener, contributing to both richness and body. Just remember to follow the crucial tips for adding cheese (remove from heat, grate finely, add gradually) to avoid any curdling or graininess.
2. **Puree a Portion of the Soup:** For an even creamier and thicker texture, you can puree a portion (or all) of the soup. Use an immersion blender directly in the pot, or carefully transfer a few ladles of soup to a standard blender (vent the lid to allow steam to escape) and blend until smooth. Return the pureed portion to the pot and stir to combine. This method works especially well if you prefer a less chunky soup.
3. **Adjust Cornstarch Quantity:** While the cornstarch slurry in the recipe typically suffices, if you desire an exceptionally thick soup, you can prepare and add a second, smaller cornstarch slurry. However, proceed with caution: too much cornstarch can sometimes impart a slightly starchy flavor or a glossy, almost gluey texture, so add gradually and assess the consistency after each addition.
4. **Simmer Longer:** Allowing the soup to simmer gently for a longer period will naturally reduce the liquid content, concentrating flavors and thickening the soup. Keep the heat on low to avoid scorching and stir occasionally to prevent sticking, especially if using real cheddar.
5. **Incorporate Mashed Potatoes:** For a truly hearty and substantial soup, adding a scoop of leftover mashed potatoes can work wonders. The starch in the potatoes will naturally thicken the soup without significantly altering its cheesy flavor, while adding a delightful creaminess and body. Simply stir them in until fully incorporated and heated through.

Can You Use Frozen Broccoli for Broccoli Cheese Soup?

Absolutely! Using frozen broccoli is not only acceptable but highly recommended for its convenience and efficiency in this particular recipe. In fact, it’s my go-to choice when I need a quick and satisfying meal. By keeping a bag of frozen broccoli in the freezer and a block of Velveeta in the pantry, you’re always just 20 minutes away from a comforting bowl of homemade soup. Frozen broccoli is pre-chopped and ready to use, eliminating prep time and ensuring consistent results.

That being said, fresh broccoli is also an excellent option and can sometimes offer a slightly better texture – a crisper bite if you prefer. If you choose to use fresh broccoli, remember to adjust your simmering time accordingly. Fresh florets may require a few extra minutes to become tender, but be careful not to overcook them, as they can become mushy. Whether frozen or fresh, the key is to ensure the broccoli is tender enough to blend seamlessly with the creamy soup base while still offering a pleasant bite.

Storing and Reheating Your Homemade Broccoli Cheese Soup

One of the many benefits of this homemade broccoli cheese soup is how wonderfully it stores, often tasting even better the next day as the flavors have more time to meld and deepen. It’s perfect for meal prepping or enjoying delicious leftovers.

**Refrigeration:** Once your soup has cooled completely, transfer it to an airtight container. It can be safely stored in the refrigerator for up to 3-4 days. For best quality and flavor, consume within this timeframe.

**Freezing for Longer Storage:** If you wish to extend the life of your soup, freezing is an option, though with some caveats due to the dairy content. Store the cooled soup in an airtight, freezer-safe container for up to 3 months. It’s important to note that dairy-based soups, especially those made with real cheddar, can sometimes develop a slightly grainy or altered texture after freezing and thawing. This is less common with Velveeta-based soups, which tend to hold up better. Given that this soup takes only 20 minutes to prepare from scratch, freezing ahead might not always be necessary unless you have a substantial amount of leftovers. If you do freeze it, ensure it thaws completely in the refrigerator before reheating to help minimize any potential textural changes.

How to Reheat Your Broccoli Cheese Soup

Proper reheating ensures your soup remains as delicious as when it was first made:

**To Reheat in the Microwave:** Transfer your desired portion of soup to a microwave-safe bowl. Cover it loosely with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on high for 2-3 minutes, stirring halfway through, until thoroughly heated. Stir well before serving to ensure even temperature and smooth consistency.

**To Reheat on the Stovetop:** Pour the soup into a large saucepan or Dutch oven. Heat over medium-low heat, stirring continuously to prevent scorching, until the soup is hot and steaming throughout. This method often helps to restore the soup’s original creamy texture more effectively than microwaving.

Perfect Pairings: What to Serve with Broccoli Cheese Soup

Broccoli cheese soup, with its rich and comforting profile, pairs beautifully with a variety of sides that complement its flavors and textures. The most classic accompaniments often include some form of bread for dipping and a fresh salad to add a contrasting crispness and lightness.

• **Garlic Bread Twists:** These savory, aromatic twists are perfect for soaking up every last drop of creamy soup.
• **Cheesy Garlic Bread:** Double down on the cheese and garlic with this irresistible classic. The crisp exterior and gooey interior make it an ideal companion.
• **Italian Garden Salad:** A light, vibrant salad with crisp greens, fresh vegetables, and a tangy vinaigrette provides a refreshing counterpoint to the rich soup.
• **Tomato Cucumber Salad:** A simple salad featuring fresh tomatoes and crisp cucumbers, often with a light dressing, offers a cool and hydrating element.
• **Crusty Bread or Rolls:** A simple, crusty baguette or homemade dinner rolls are always a welcome addition for dipping into the luxurious broth.

Explore More Delicious Soup Recipes

If you’ve fallen in love with the comforting warmth of this broccoli cheese soup, you’ll be delighted to discover other fantastic soup recipes that are equally satisfying and easy to prepare. Expand your culinary horizons with these delightful options:

• **Easy Egg Drop Soup:** A quick, light, and savory classic, perfect for a soothing meal.
• **Hearty Ham and Bean Soup:** A robust and filling soup, ideal for cooler weather and using up leftover ham.
• **Creamy Baked Potato Soup:** All the comforting flavors of a loaded baked potato, transformed into a delicious soup.
• **Simple Keto Tomato Soup:** A flavorful and low-carb option for a classic favorite.

Watch the Video: How to Make Broccoli Cheddar Soup

Easy Broccoli Cheese Soup

A creamy and delicious broccoli cheese soup that won’t get lumpy or clumpy. It is flavorful, easy to make, and comes together in under 20 minutes.

4.10 from 21 votes

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Course: Main Dish, Soup

Cuisine: American

Keyword: broccoli cheddar soup, broccoli cheese soup, broccoli soup

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 8

Calories: 695kcal

Author: Rachael

Ingredients

• ½ cup butter
• 1 onion chopped
• 32 ounces frozen chopped broccoli
• 4 cans chicken broth 14.5 ounces each
• 32 ounces processed cheese cubed (Velveeta)
• 2 cups milk or half and half
• 1 teaspoon garlic powder
• ½ tsp dry mustard
• ⅔ cup cornstarch
• 1 cup water

Instructions

1. In a dutch oven, melt butter over medium heat.
2. Add onions and cook until softened about 3-5 minutes.
3. Stir in broccoli, and pour chicken broth over broccoli.
4. Simmer until broccoli is tender, about 10 minutes.
5. Reduce heat, and stir in processed cheese cubes, and continue to stir until melted.
6. Turn heat to low, and stir in milk or half and half, garlic powder, and dry mustard.
7. Taste and adjust with seasonings to taste preference.
8. Thicken soup by combining water and corn starch in a small bowl, and stirring until cornstarch is dissolved. Slowly, stir mixture into soup; cook, stirring over low heat until thick.

Notes

To make with real cheddar cheese see instructions in post copy.

Nutrition

Calories: 695kcal | Carbohydrates: 26g | Protein: 27g | Fat: 55g | Saturated Fat: 32g | Cholesterol: 166mg | Sodium: 2611mg | Potassium: 731mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2347IU | Vitamin C: 113mg | Calcium: 1317mg | Iron: 2mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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