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Posted December 12, 2013 | comments Leave a comment

Broccoli Cheese Soup w/Baked Potato & Ham

1 (16 oz.) frozen chopped broccoli
4 med. baked potatoes, skins removed & diced
6 oz. chopped ham (can use Buddig)
¼ section of Velveeta cheese loaf (large box) diced
½ med. onion, diced
1 can (16 oz.) chicken broth or 1 ½ T. chicken base
2 T. margarine
dash of pepper
4 c. water
1 c. milk
salt to taste

In large pot, combine water, broth and onion. Boil till onion is translucent 10-15 mins. Add ham and broccoli, pepper and margarine. Boil about 4 mins. add milk, potatoes & Velveeta. Bring to boil. Make a thickening agent using ½ c. four and 1/8 c. cold water; slowly add to soup to thicken. Once thickened, soup is ready! Hint: When using fresh broccoli, you will need to cook longer. The cheese and chicken base have salt, so it was not added.

Shari DeVore
Strasburg


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