Cheesy Potato Broccoli Soup
Recipe of the Month was served last month at the family dinner. It’s a really good soup for bread bowls. It’s also nice and warm for this time of year! Comfort food for when I want the rain and snow to go away and I cry myself to sleep at night. We hope you’ll give it a try.
Cheesy Potato Broccoli Soup
- 1/2 C Margarine
- 8 C Milk
- 9-10 Potatoes (cubed & cooked)
- Salt and Pepper
- 1/2 C Flour (more if you like a thick soup)
- 1 lb. Velveeta
- 1 Pkg. Frozen Broccoli (cooked)
Directions: Melt butter and stir in flour. Gradually stir in milk. Cook over medium heat until thickened- stirring constantly. Add cheese. Stir until cheese is melted and mixture is smooth. Add potatoes and broccoli to milk mixture. Cook on low hear until soup has blended together. Season as desired with salt and pepper. Be sure not to overcook as the potatoes will give a grainy texture.