Today I am making my sister-in-law's truly yummy cheesy potato broccoli soup. This is a "blog worthy" event because I actually have enough pots & pans in which to make the soup without having to stop & wash a pot or pan. I didn't even have to borrow a pot or pan from my good friend Lisa or from my mother-in-law!
Thanks to generous Christmas money donations from my parents, Darren's parents, my Uncle Jack, and even one of my little lovelies at school, I was able to purchase my first ever (in 20 years of marriage) complete set of pots & pans!
The bad news-now my family expects me to cook!
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Cheesy Potato Broccoli Soup Recipe
3 large potatoes
10 oz. fresh or frozen broccoli
6 Tbsp. butter
6 Tbsp. flour
1 Tsp. salt
1/8 Tsp. pepper
1 1/2 cups chicken stock (1 1/2 cups water + 2 bouillon cubes)
2-4 cups of milk (I use 2)
2/3 lb. Velveeta cheese
Peel potatoes, dice, and boil until tender. Drain. Cut up the broccoli and steam until tender. While the veggies are cooking prepare the white sauce. In a stock pot melt the butter. Blend in the flour, salt, and pepper. Add the chicken stock. Add milk to the desired consistency. Cook over medium heat until it thickens and boils. Add the Velveeta. After it melts add the veggies.
