Broccoli, Potato, and Cheese Soup
Cindy
ingredients
- 2 cups cubed or diced potatoes
- 3 tbsp chopped onion
- 10 oz. pkg frozen broccoli cuts, thawed
- 2 tbsp butter, melted
- 1 tbsp flour
- 1 cup cubed Velveeta Light cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 5 1/2 cups milk
directions
Cook potatoes and onions in boiling water in saucepan until potatoes are crisp tender. Drain. Place in slow cooker. Add remaining ingredients. Stir together. Cover. Cook on low heat 4 hours.
notes
if you prefer a thicker soup you may want to increase the flour to 3 tbsp.
Source: Cindy
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