One of Jen’s friends at BYU made her this soup on a very cold, snowy Sunday. It was so delicious that, of course, she asked for the recipe. Twelve years later, it is still her favorite soup.
Ingredients
- 5 c. cubed potatoes
- 2 c. carrots, cubed diagonally
- 1 c. onions, chopped
- 1 ½ c. celery, chopped
- 10 oz. frozen broccoli
- 6 tsp. chicken granules (I used chicken bullion cubes)
- 8 T. butter
- 4 T. flour
- 2 c. milk
- 1 lb. cubed Velveeta
- 1 T. dry mustard
- ½ t. pepper
Directions
- Bring water to a boil and dissolve chicken granules or cubes in water. Cook potatoes, carrots, onions, and celery until tender (about 20 minutes). Add more water if the veggies absorb most of it.
- Add broccoli towards the end, a couple of minutes before you add the cheese mixture. Broccoli will get mushy if you cook it too long.
- Meanwhile, in another pan, melt butter and add flour. Gradually add milk. As it thickens, add Velveeta, dry mustard, pepper, and salt to taste. Pour all of this into steamed vegetables and broth.