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Cream of Broccoli Cheese Soup

Kraft Memeber Recipe
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Makes: 1 large soup pot Total Time: 1 hr 3 min
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 6 cups water
  • 1 stick butter or margarine
  • 1 pkg. (20 oz.) frozen broccoli cuts
  • 1 large onion, chopped
  • 6 large potatoes, peeled and diced
  • 3 or 4 stalks celery, chopped or use celery flakes
  • 1 lb. pkg. carrots, peeled and sliced thin
  • 1 lb. Kraft Velveeta Cheese
  • 1/2 cup powdered cream
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 pkg. (20 oz.) frozen chopped broccoli
  • Flour/water mixture to thicken soup if desired
make it
Add water to soup pot and stick of butter. Add broccoli cuts, onion, potatoes, celery and carrots and bring to a boil. Reduce heat and simmer until vegetables are firm but tender. Cut Velveeta cheese into small chunks or slices and stir into soup until melted. Sprinkle powdered cream on top on soup mixture and stir to blend in. Small chunks of powdered cream will melt as the soup heats.

After the vegetables have been cooked, add the pkg. of chopped broccoli. This doesn't have to cook much as the pieces are small and are good it they are a bit crunchy.

If you like a thickened broth, mix flour and water together as you would for thickening gravy. Stir into soup gradually and cook until mixture thickens. You may add as much flour/water to the desired thickness of the soup. You may need to add more water to the soup if you need more broth.
I made up this recipe by not wanting to drain off the vegetable broth and add milk to make the cream soup. I decided to try the powdered cream to the water broth and we love it.
I like to add lots of water and then thicken it as we like the cheesy broth that is thickened. Other vegetables may be added or substituted as desired.
Average Rating  (1)
Rated  by tephibear on 1/3/2011 Very good - didn't use the celery or carrots and couldn't find the powdered cream so used heavy whipping cream.
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