Broccoli and Cheese Potato Soup |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is one of my favorite soups. The cook time is a guess because it depends on how quick the potaotes cook and cheese melts. Ingredients:
4 cups water |
3 cups potatoes, peeled and diced |
1 carrot, grated |
1 onion, finely chopped |
1 head fresh broccoli, chopped into bite size pieces |
1/4 cup butter |
1/4 cup flour |
2 cups milk |
3/4 lb velveeta cheese, cut into chunks |
1 clove garlic, mashed |
salt, to taste |
pepper, to taste |
Directions:
1. In a large pan combine water, potaotes, carrot, onion and broccoli.
2. Boil just until tender.
3. Drain.
4. In a double boiler combine butter and flour and make a roux (paste).
5. Add milk, and cook stirring constanly, until thick and smooth.
6. Add the chunks of velveeta, a few at a time, to milk mixture in double boiler.
7. When mixture is thickened and all of the cheese is melted.
8. Add cheese mixture to potatoes and mix well.
9. Then add salt, pepper and mashed garlic to taste.
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