Cheese Broccoli Soup - cooking recipe
Ingredients
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4 to 6 potatoes
bunch of broccoli
1 large onion
3 carrots
1 c. Velveeta cheese
Preparation
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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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