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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Potato Broccoli Soup Recipe

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This recipe for Potato Broccoli Soup is from The Laut Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 - 8 medium potatoes diced with skins
(Yukon gold or red are best)
1 medium onion
5 - 6 chicken bullion cubes
1/4 tsp. thyme leaves
1 bag frozen broccoli flowerets
3 cups milk
1 lb. velveeta cubed
garlic powder
salt
pepper
garlic pepper (opt. but adds great flavor)
2 Tb. butter or marg.
Directions:
Directions:
In large soup pot, melt butter or marg. Stir in chopped onion and cook until clear. Add diced potatoes. Pour water over potatoes just enough to cover. Add bullion cubes and thyme. Add salt, pepper, garlic powder and garlic pepper to taste. Cook until potatoes are soft. You may thicken the soup by mashing some of the potatoes while stirring. Add broccoli and simmer approx. 15 min. Stir in milk and velveeta cheese. Simmer 15 min. longer and stir often.
Number Of Servings:
Number Of Servings:
8 - 10

 

 

 

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