Southwestern Broccoli Cheese Soup
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
2 quarts
- Serves:
- 9
ingredients
- 4 cups water
- 4 teaspoons chicken bouillon (reduced-sodium) or 4 teaspoons vegetable bouillon (reduced-sodium)
- 4 cups broccoli florets
- 3 cups hash brown potatoes (Southern-style, frozen)
- 1 cup carrot, chopped
- 1 cup celery, chopped
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 3 tablespoons all-purpose flour
- 2 cups nonfat milk
- 6 ounces Velveeta cheese
- 1 cup chunky salsa
directions
- In a large saucepan, combine the water, bouillon cubes, vegetables, salt, and pepper.
- Bring to a boil. Reduce heat and cover and simmer for 8 to 10 minutes or until the vegetables are tender.
- Combine the flour and milk until smooth.
- Gradually stir into the soup. Bring to a boil and cook and stir for 2 minutes or until thickened.
- Reduce heat to low. Add the cheese and cook and stir until cheese is melted.
- Add the salsa and cook and stir until heated through.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.