I got this Cheese Soup recipe way back in high school and it was always a favorite. Lately I've been trying so many great soup recipes that I kind of forgot about it. It's been awhile since we had it and I forgot how much I enjoy it. We had it last night with a batch of homemade pretzels and it was divine. The first time I tried it, it had peas in it, but we prefer broccoli. We're having leftovers for dinner tonight and I can hardly wait. There's nothing quite like homemade bread and soup. Great comfort food!
4 carrots, peeled & sliced
6 celery stalks, sliced
1 onion, diced
4-6 potatoes, cubed
1 bunch broccoli, chopped
2 cups chicken bouillon
1/4 cup butter or margarine
1/4 cup flour
4 cups milk
16oz Velveeta (cubed) or Cheese Whiz
Cook carrots, celery, onion, and potatoes till tender, 10-15 minutes. Add broccoli during last few minutes of cooking time. In another pot, melt butter over medium heat. Stir in flour till smooth. Whisk in about 2 1/2 cups of the milk. Whisk constantly over medium heat till sauce thickens and boils. Boil for at least one minute. Add to veggies. Stir in cheese and remaining milk and heat over medium low heat till cheese melts.
Notes:
-The original recipe called for 3/4 cup butter, but I have been making it with less fat for years and no one ever misses it!
-This makes a really chunky soup, so you can use less veggies if you prefer.
