We love this recipe and it is PERFECT for fall. It's time I posted something that's not a dessert.....yes, we do eat MEALS around here. ENJOY this little number....
CATEGORY: Main Dish
METHOD: Stove top
TIME: 30-40 min prep/cook
4 cups peeled and cubed potatoes
2 cups chopped carrots
1 1/2 cup chopped celery
1/2 cup chopped onion
2 tsp salt
4 1/2 cups water
2 cups fresh or frozen broccoli
3 T Chicken base
1/2 cup margarine
1/2 cup flour
1 T dry mustard
1 lb brick of Velveta
Prepare first 6 ingredients. Bring to a boil in large stock pot, cook for 15 minutes or until veggies are tender.
Reduce heat again to low: in a separate saucepan melt margarine, stir in flour and mustard until Roux is thick.
Add Roux to soup mixture and stir.
Cut the brick of velveta cheese into cubes and add to soup a bit at a time, stir until cheese is completely melted. Keep temperature low to avoid scalding.
Serve in bread bowls.