Cheese Broccoli Soup - cooking recipe

Ingredients
    4 to 6 potatoes
    bunch of broccoli
    1 large onion
    3 carrots
    1 c. Velveeta cheese
Preparation
    Cut up (leave skins on potatoes and carrots).
    Put in Dutch oven.
    Cover with water.
    Add salt and pepper.
    Cook until tender. Puree vegetables and water in blender.
    Return to pan.
    Add Velveeta cheese (cubed).
    Stir until melted.
    Add 1 to 2 cups milk.
    Keep warm.
    Don't boil.

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