Ingredients
- 4 c. fresh broccoli florets
- 2 medium potatoes, diced
- 1-1/4 c. water
- 2 medium carrots, thinly sliced
- 1 large onion, chopped
- 4 c. milk, divided
- 2 tsp. chicken bouillon granules
- 3/4 tsp. salt
- 1/4 tsp. pepper
- 1/3 c. all-purpose flour
- 1 c. Velveeta, cubed
Directions
In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Add 3 cups milk, bouillon, salt, and pepper.
In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted.
http://contentedathome.com/2012/01/broccoli-potato-chowder/Find more recipes at Tasty Tuesday and Lynn’s Kitchen Adventures!
