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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Can't go wrong with this soup, my mother passed down the recipe. it's a great start to dinner, even on a summer night! Ingredients:
1/4 cup chopped onion |
1 tablespoon butter or margarine |
1 tablespoon flour |
2 cups milk |
4 oz. (1/2 of 8-0z. pkg) cream cheese, cubed |
8 oz. (1/2 lb) velveeta pasteurized prepared cheese product, cut up |
1 package frozen chopped broccoli, cooked and drained |
1/4 teaspoon ground nutmeg |
1/8 tsp. pepper |
substitutes: use light velveeta cheese if you would like or sub broccoli for spinach, frozen cauliflower or asparagus spears |
Directions:
1. Cook and stir onion in butter in 2 quart saucepan on medium-high heat until tender. Reduce heat to medium.
2. Add milk and cream cheese, cook until cream cheese is melted, stirring frequently
3. Stir in remaining ingredients, cook until heated through, stirring occasionally.
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