Cream of Broccoli & Potato Soup

Prep Time: 10 minutes
Cook Time:15 minutes


½ cup butter or margarine
½ cup flour
3-4 cups milk
4 cubes chicken boullion
Pepper to taste
3-4 cups vegetables (I use red, steamed potatoes, steamed broccoli, and steamed baby carrots)
2 cups water
2 large handfuls of shredded cheddar cheese


1. In a medium saucepan, combine water, bouillon cubes, and 3 cups of
vegetables. Bring to a boil, and simmer until vegetables are tender.

2. Melt butter in a saucepan. Stir in flour, and cook for 2 minutes.
Gradually whisk in milk. Cook over low heat until thickened. Add cheddar cheese, and pepper to taste. (Add more milk when adding the other soup ingredients, depending on
desired thickness.)