This soup is awesome! I hadn't made it in quite some time, and I had forgotten how delicious it is! If you have read this post you know I am not a fan of Velveeta processed cheese. But there are a few occasions where it is really worth putting health concerns aside and using it!! :) This is one of those times!
Give this soup a try....I don't think you will be disappointed!
Thanks to my Aunt Caren for the recipe!
Chop all the veggies and put in a pot. Add some water and cook until tender.
Cube up the Velveeta.
While the veggies are cooking, heat milk and water. Add cubed cheese and stir on low heat until smooth.
When the veggies are soft, drain them and mix them into the soup.
Season soup with salt and pepper. I couldn't resist putting on this picture of my son helping me with the soup! He was so proud! He is definitely Mommy's kitchen helper!
I put together a salad (romaine, carrots, broccoli, red onion, boiled egg, Monterey Jack cheese, and sunflower seeds).
I thawed some homemade bread I had in the freezer and dinner was ready!! It was so tasty I can't wait until lunch tommorrow so I can have it again! And it is kid friendly! My 20 month old son liked it so much he had two bowls!
BROCCOLI CHEESE SOUP
4 cups potatoes, chopped
1 medium onion, diced
2 large carrots, sliced
1 large head broccoli, cut up small
(do not use leaves or thick stem)
2 cups milk
2 cups water
2 lbs. Velveeta cheese, cubed
Salt and Pepper to taste
Cook the vegetables together in water; drain. Heat together milk and 2 cups water. Stir in cheese. Cook slowly over low heat until cheese is dissolved (this can burn very easily). Mix drained vegetables into cheese mixture; add salt and pepper to taste.
I halved this recipe for my family of 3 and it was perfect! Just enough left for us to have a bowl for lunch tommorrow.