Thursday, July 12, 2012

Broccoli Cheese Soup

3 c carrot
1 c celery
1 c onion
1 c green pepper
1 1/2 c broccoli
6 c chicken broth
6 c milk
3/4 c flour
1 1/2 t paprika
1 1/2 t salt
12 oz Velveeta
3 c cheddar cheese
1 1/2 c shredded provolone cheese

Prep
In stockpot, add carrots, celery, onion, green pepper, broccoli, and chicken broth, bring to a boil and then simmer for 15 min or until veggies are tender.  Mix milk, flour, paprika and salt in a bowl.  Stir into veggies.  Cook until thick and bubbly.  Add cheese and heat until melted.

Freeze
Eat some now, because it is way to good to pass up.  Portion the rest of it in sizes that your family will eat in one setting.  Label gallon size freezer bag and place meal in the bags to cool.  Place on a cookie sheet in freezer to freeze flat.

Eat
Thaw overnight.  Heat soup in pan until hot, but do not boil.

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