Broccoli-Potato Cheese Soup
Mac has had an Upper Respiratory Infection with a cough that continues to hang on. Although he never had fever, he is hoarse. He has not had much of an appetite so one day I prepared a Vegetable Beef Soup. Market Basket had Broccoli crowns on sale so the next day I cooked this Broccoli-Potato Cheese Soup for him. He said it felt good to his throat.
Normally when I prepare Broccoli Cheese Soup, I don’t use potatoes but I used them this time to add more substance. I just made the recipe up as I went along so have no real accurate measurements for the instructions. Some may not know that Velveeta now has Pepper Jack Cheese or you can use the Velveeta Mexican Cheese (I prefer the mild). This will add a bit of spiciness.
It is a filling soup and a true KEEPER. I took some to our friends, Jane and Tom Perry the day after Jane returned home from the hospital following major surgery.
3 or 4 medium potatoes, peeled and cubed
(I used red potatoes but any white potato will work)
1 carrot, sliced
¼ stick butter
¼ onion, chopped
1 celery stick, chopped
2 to 3 Tbsp. flour
2 cans chicken broth
1 can evaporated milk
Velveeta Pepper Jack Cheese or Velveeta Mexican Cheese (mild),
cubed (use amount desired – it will add a bit
Velveeta Cheese, cubed (amount desired)
Broccoli crowns, cut up
Pepper to taste
In a saucepan, cook potatoes and carrots in water; when done, drain. Melt the butter in a large pot. Add the onion and celery and cook until vegetables are tender; stir in flour. When this is smooth and bubbly, add the chicken broth, milk, and cheeses. Let simmer on low until the cheeses are melted. Then add drained potatoes & carrots. Cook broccoli crowns in water, until done; drain and mash. Stir broccoli into the cheese-potato soup mixture; add pepper to taste. Continue to simmer on low until warmed through. No need to use salt because with the cheeses, it is salty enough.
Prepare and serve with love,