Potato Broccoli Soup

When our friends came over to watch the Christmas Devotional at the beginning of December, we decided that we would each make a soup and then she would make bread and I would make dessert. It turned out great and we had lots of leftovers from this recipe which is found in the awesome soup packet the corn chowder recipe is in.

1 pk. frozen broccoli cuts
6 cups cubed potatoes
1 medium onion
2 1/2 cups shredded cheese
1 cup butter
1 cup milk
1 quart milk
salt and pepper

Cut up potatoes and onion and add broccoli. Place in large dutch oven, barely covering with water. Cover and cook over medium heat until potatoes are tender. Meanwhile, place butter in sauce pan. When bubbly, add flour, cook until smooth. Add milk, cook until thick stirring constantly. Pour over simmering vegetables. Add cheese and continue cooking on low until soup thickens. Serve with crackers.  6-8 servings.


This made way more that 6-8 servings, but that just meant leftovers for dinner the next day and Big Chubb had some lunches made for the week. While we were at church, I put it in the crockpot to keep warm. I think it changed the taste a little bit.