Broccoli Cheese Soup
- 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
- In the broth simmer together - carrots, celery, onions and green pepper.
- Simmer just until the carrots and celery are done, but still firm.
- Add potatoes, and broccoli.
- They require little cooking, watch carefully. Do not overcook.
- Blend four with some of the milk until right consistency. Set aside.
- Add milk, 2 cans, and then more if needed.
- Do not dilute the canned milk.
- Stir in flour/milk mixture.
- Add cheese.
- 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/
3.5.3240