Wednesday, January 20, 2010

Cheesy Potato Vegetable Soup



3 Cans Chicken Broth
Carrots
Broccoli
Cauliflower
Potatoes
1 Cube Butter
1 Small Package Velveeta Cheese
1 1/2 Quarts Milk
1 Cup Flour

Cut up and cook vegetables in broth until tender. In a separate pan, melt the butter and the velveeta cheese sliced up. Gradually add milk and flour. After cheese thickens, add in cooked vegetables with broth.

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