Broccoli Cheese Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1/2 teaspoon salt
- 1 teaspoon salt
- 3 cups water
- 1/2 cup butter
- 1/2 cup flour
- 4 cups whole milk
- 4 chicken bouillon cubes
- 1 bag frozen broccoli
- 2 carrots peeled and grated
- 1 potato peeled and grated
- 1 onion chopped fine (small)
- 4 ounces velveeta cheese cubed
- Carbohydrate 25.0998709304678 g
- Cholesterol 62.8608328884891 mg
- Fat 22.700482989777 g
- Fiber 1.67121668271224 g
- Protein 7.03203750147155 g
- Saturated Fat 14.1896596205495 g
- Serving Size 1 1 -8 serving(s) (266g)
- Sodium 281.709025776843 mg
- Sugar 23.4286542477556 g
- Trans Fat 1.51618754881193 g
- Calories 326 calories
{ "@type": "ItemList", "itemListElement": [ "Put the first 7 ingredients into a large soup pot, on medium high heat.", "Cook until the vegetables are tender - about 10-15 minutes - while you make the white sauce.", "White Sauce:.", "In another pot, melt the butter over medium heat.", "Gradually add the flour and whisk - until blended. (Don't burn).", "Stir in the milk and salt to the flour mixture and keep stirring until it gets thick and smooth. (I've never timed this step - I'm guessing it's about 10 minutes or so.).", "Add the Velveeta and stir until blended. Make sure not to boil this mixture.", "Now you can add this white sauce to the vegetable mixture.", "Heat through and enjoy the comfort!" ] }
