Wednesday, November 12, 2008

Creamy Cheese & Veggie Soup

4 chicken bouillon cubes
6 cups of water
3-5 diced potatoes
1 cup diced carrots
1/2 cup diced onions
1 cup chopped celery
2 cups broccoli
salt & pepper

Cook together until veggies are tender.

3/4 cup butter
3/4 cup flour
4 cups milk
1 16 oz cube of velvetta broken into pieces

Melt butter in a separate sauce pan then with a whisk add the flour until fully blended. Next add in the milk and blend well. Add this mixture to the pot with the veggies. Then add in your velvetta and simmer until the cheese is melted. Stir well and serve.

You can also do this recipe and just a straight broccoli soup. Just leave out the potatoes, carrots, and celery.

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