Tuesday, January 1, 2008

Broccoli Cheese Soup

This recipe is from my sister-in-law who used to make it when we went to their house for dinner. It's so simple and yummy! It's great at the end of a cold day and makes a lot of leftovers.

6 chicken bouillon cubes
3 quarts water
1-16 oz bag frozen broccoli (or fresh)
3-4 large carrots, sliced, grated or chopped
1 cup diced potatoes

Boil the water and bouillon cubes. Add vegetables. Simmer until desired tenderness of vegetables is reached.

1 cube butter
1/2 cup flour

Stir into pot with a whisk. After it thickens a bit, add 16 oz Velveeta (1/2 of a huge block) and allow to melt. If it's still a little too thin for your liking, add a little more butter/flour mixture.


kira said...

love this soup..mmmm

Amy Tuck said...

Yum! Thanks for the recipes! The hint of the week is great too!

~Courtney~ said...

This soup is absolutely delicious!!! Your mom made this and I could not get enough!