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Cream of Broccoli Cheese Soup
Cream of Broccoli Cheese Soup

Cream of Broccoli Cheese Soup

1 Hr(s) 3 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
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
stalk 3 or 4 s 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
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Let's Make It
1
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.
2
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.
3
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.
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