Sunday, March 14, 2010

Broccoli-Potato-Cheese Soup

1/4 c chopped onion
3 tbsp butter
4 c boiling water
1 lb. broccoli (cut up)
4 c hash brown potatoes (shredded)
1 1/2 c milk
1/2 c evaporated milk
1 tbsp lemon juice
2 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
1/4-1/2 loaf velveeta cheese
Shredded cheddar cheese (1 (8 oz) bag)

Cook & stir onion in butter in 3 qt. pan.
Slowly add water, stir in broccoli and potatoes.
Heat to boiling, then reduce heat and cover to simmer for about 15 min.
Stir in evaporated milk and milk.  Cover and simmer 10 min.
Stir in remaining ingredients.
Add velveeta cheese and cheddar cheese to taste. 
Heat and stir until melted.

I made this for the teachers at school the other day!  The only problem I had was that I didn't add enough Velveeta.  I needed another 1/4.  I would start with a 1/4 of a loaf, taste it, and then add more if you think it needs to be cheesier. 
There is no meat in here so it works great for Catholics on Fridays!
The night before I put this together, I cut up my broccoli and onion.  The night that I made it, I was able to just throw things in when it came time. 

Serves 6-8.

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