Friday, November 20, 2009

Cheese broccoli soup

picture from

4 Cups cubed potatoes
1 onion, chopped
2 Cups sliced carrots
2 Cups chopped celery
3 Cups cut up broccoli

Boil all veggies but broccoli in 2 cups of water for 10 minutes. Add the broccoli and boil for 10 more minutes. DO NOT DRAIN.

1/2 Cup margarine
3 Tablespoons flour
2 Cups milk
1 pound Velveeta cheese
1 teaspoon dry mustard
1/4 teaspoon pepper
3 chicken flavored bouillon cubes (or 3 teaspoons bouillon granules)

In saucepan, melt margarine. Stir in flour. Add milk and cook, stirring occasionally, until thick. Add cheese and other ingredients. Mix until smooth. Add to undrained veggies and heat together but do not boil.

*Notes: this is from the Favorites cookbook. It was really yummy but a tad thick. I ended up adding more water once it was all done because it was too thick for me. Also, I know the Velveeta is a bit of a turn-off and not the healthiest, but it sure made it yummy. We also thought it would be good without the potatoes because there is plenty flavor without them (plus less starchy stuff)

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