broccoli potato cheese soup

Name: Broccoli Potato Cheese Soup
Yield: 6
Cuisine: American
Ingredients: 4 or 5 - medium large potatoes, peeled and cubed; - florets from 1 or 2 heads of broccoli, the stems either tossed or peeled and cubed; 1 or2 tablespoon(s) dried minced onion or fresh if you wish; 1 box(es) velveeta cheese cubed; 1 quart(s) milk, any fat percentage you drink; - salt and pepper to taste

(2 RATINGS)

86 Pinches

Adrienne Bruce

Coeur d'Alene, ID

Updated on Jul 21, 2012

My Mom makes this. Learned it from her. Though the powdered milk part is my idea.

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cook time

method Stove Top

yield 6 , I think

Ingredients

4 or 5 - medium large potatoes, peeled and cubed
- florets from 1 or 2 heads of broccoli, the stems either tossed or peeled and cubed
1 or2 tablespoon dried minced onion or fresh if you wish
1 box velveeta cheese cubed
1 quart milk, any fat percentage you drink
- salt and pepper to taste

How To Make broccoli potato cheese soup

Step 1

Place cubed potatoes, broccoli,and onions in a large pot and add enough water to cover.

Step 2

Boil till potatoes can be pierced with a fork but dont fall apart.
Step 3

Pour off water and add milk. If milk doesn't cover add a little extra. If you don't want to waste the water and risk losing the onions, you can add enough dry milk flakes to make milk and then proceed to next step.
Step 4

Add cheese to milk and heat slowly over low heat stirring occasionally till cheese is all melted in. Add seasoning early in this process. Taste. Serve.
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