A hearty cream of broccoli
and potato soup with carrots and cheddar cheese.
Broccoli
and Potato Soup
- 5 cups milk
1/2 cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup butter or margarine
4 potatoes, peeled diced
4 carrots, diced
1/2 cup shredded cheddar cheese
1 (10-ounce) package frozen broccoli
1 pound ham, diced
- In a large heavy stockpot,
melt the butter and stir in the flour, mixing well, and cook
for 1 minute. Slowly stir in the milk, mix well. Add garlic salt,
salt and pepper.
- Add potatoes and carrots
to pot; bring to boil, reduce heat and simmer until tender, about
15 minutes.
- Add cheese, frozen broccoli
and ham. Cook until heated through and broccoli is tender, about
10 to 15 minutes.
Makes 6 servings.
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