Cheese Broccoli Soup

  • 2 potatoes, peeled and cubed
  • 3 carrots, peeled and shredded
  • 1 small onion, chopped
  • 1 head of broccoli, cut up
  • 1tsp. salt
  • 3 cups Chicken broth
  • 1/2 c. butter
  • 1/2 c. flour
  • 1/2 tsp. salt
  • 4 c. milk (I have been doing 2 cups milk, 2 cups half & half lately)
  • 16 oz Velveeta cheese

Cook the first 6 ingredients in Dutch oven (big pot) until the vegetables are tender. You may want to wait to add the broccoli until the end so it doesn’t get overcooked.  To make white sauce, melt butter slowly; stir flour into butter gradually over low heat. Add salt & milk, stirring in one cup at a time. Let thicken, this takes a bit, but if you don’t let it thicken enough it will make the soup really runny. Gradually add sauce to broccoli mixture. Heat through completely, but don’t let it boil. Add cheese and stir until melted. Do not boil.


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