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Broccoli and Potato Cheese Soup |
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Ingredients
- 1 qts. or more chicken broth (or chicken bouillon cubes)
- 6-8 potatoes
- 2 carrots
- 2 T. onion
- 3/4 stick margarine
- salt and pepper, to taste
- 1/4 lb. Velveeta cheese
- 2-3 cup milk
- cornstarch
- 1 lb. package broccoli
Directions
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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