RECIPE: BROCCOLI CHEESE SOUP

It’s Autumn and soon the days will be getting cooler.  In this season I always pull out my soup recipes.  I have several tryed and true ones!  In the next few posts I will share the ones my family likes best, I am sure your family will like them too!

                                                                   Broccoli Cheese Soup

6 cups of potatoes, peeled and chopped                           1 teaspoon salt

2 cups of water                                                                        dash of pepper

1 cup of celery sliced                                                              1 lb. of velveeta cheese

1 cup of carrots, sliced                                                           3 cups milk

1/2 cup of onion, chopped                                                      6 tablespoons flour

2 chicken bouillon cubes                                                        several heads of broccoli

2 teaspoons of parsley flakes 

Cook vegetables (except for the broccoli) , seasonings, and bouillon cubes until tender, about 15 – 20 minutes.  Blend milk and flour and add with the broccoli to the vegetables.  Bring to a boil and cook a minute or two.  Cut cheese into cubes and add to soup.  Do not boil after cheese has been added.

The soup will thicken as it cools, it is great as leftovers, just thin with a little milk if it gets to thick.