Broccoli Cheese Soup
Author: 
 
Ingredients
  • 49 oz. chicken broth (6 cups)
  • 2 cups carrots
  • 1 cups celery
  • 1 cup onions
  • ½ cup green pepper
  • 2 cups cubed potatoes
  • 4 cups broccoli floweret’s
  • ½ cup flour
  • 2 to 3 cans (12 ounce each) Pet Milk - evaporated canned milk.
  • 16 oz. cheese whiz or Velveta
  • ½ cup flour
Instructions
  1. In the broth simmer together - carrots, celery, onions and green pepper.
  2. Simmer just until the carrots and celery are done, but still firm.
  3. Add potatoes, and broccoli.
  4. They require little cooking, watch carefully. Do not overcook.
  5. Blend four with some of the milk until right consistency. Set aside.
  6. Add milk, 2 cans, and then more if needed.
  7. Do not dilute the canned milk.
  8. Stir in flour/milk mixture.
  9. Add cheese.
  10. Soup will thicken as it stands. If too thick when you reheat it, add more Pet milk.
Recipe by Hopelessly Hopeful at http://www.hopelessly-hopeful.com/2020/01/20/broccoli-cheese-soup/