Soup season has officially begun now that the temps are dipping into the 30's & 40's in the evenings. One soup combination that I have a hard time resisting is the perfect marriage of broccoli & cheese.
This hearty variation I found in our Michigan Cookbook will definitely leave your family full & satisfied.
1 12oz package of frozen hash brown potatoes
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrots
4 cups chopped broccoli
2 packages of chicken broth mix
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons flour
2 cups skim milk
6 oz pasteurized American cheese, cubed (Velveeta)
In a large stockpot, put water, potatoes, celery, onion, carrots, broccoli, chicken broth mix, salt & pepper. Bring to a boil and simmer until vegetables are tender, 15-20 minutes. Blend flour with milk. Slowly add to vegetables, stirring constantly, until thickened. Add cheese cubes & stir until melted & smooth.
Serve up with warm crusty bread & enjoy!
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