Broccoli and Potato Soup
A hearty cream of broccoli and potato soup with carrots and cheddar cheese.
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.