Broccoli Potato Cheese Soup


  • 8-10 med. potatoes, peeled
  • 3/4 cup carrots, diced
  • 3/4 cup celery, diced
  • 1/2 cup onion, diced
  • 6 slices bacon, cut in small pieces
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  • 1-2 lbs. Velveeta cheese
  • 1 beef bouillon cube
  • 10 oz. box frozen chopped broccoli
  • salt and pepper, to taste


Cook potatoes until tender. Cook celery and carrots in small sauce pan with a little water to cover veggies. Fry bacon with onion; drain. When potatoes are tender do not drain water; mix with electric mixer until potatoes are mashed.

Add bacon, onion, carrots, celery, bouillon cube and frozen broccoli; simmer. Add cheese until melted. Add salt & pepper, to taste. If too thick, add milk. Variation: Omit broccoli and add cauliflower or asparagus.

By Robin from Washington, IA


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  • 1 qts. or more chicken broth (or chicken bouillon cubes)
  • 6-8 potatoes
  • 2 carrots
  • 2 Tbsp. onion
  • 3/4 stick margarine
  • salt and pepper, to taste
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  • 1/4 lb. Velveeta cheese
  • 2-3 cups milk
  • cornstarch
  • 1 lb. package broccoli


Put chicken broth in kettle with potatoes. When potatoes are almost done, add broccoli and cook until just done. Do not overcook broccoli. Saute' carrots in a saucepan with onion and margarine. Put that in the kettle with broccoli and potatoes. Salt and pepper to taste. Add cheese; let melt and then add milk. Do not let soup boil once you have added the milk, but do let it get hot. Thicken this with a little cornstarch mixed with cold water. Just add small amount at a time, so that it does not get too thick.

By Robin from Washington, IA

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