cheesy broccoli soup

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.

4 cups of water

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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