January 17, 2011

Potato & Broccoli Cheese Soup

2 lb bag frozen shredded has browns
10 oz pkg. match stix shredded carrots
16 oz pkg. frozen chopped broccoli
1 medium onion, chopped
2 tsp salt
6 c water
1 stick margarine
½ cup flour
3 c milk
4 chicken bouillon cubes
Salt and pepper to taste
16 oz pkg. Velveeta cheese, cubed

In a large soup pot, cook vegetables in water for 5-7 minutes or until tender. Set aside and do not drain. In a saucepan over low heat, melt margarine. Gradually blend in flour, cooking a few minutes to remove flour taste. Slowly stir in milk; add bouillon cubes. Cook, stirring often, until mixture has thickened. Add cheese and blend. Season to taste. Add to the vegetable mixture and heat through.

Kathee Jefferson

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