Broccoli and Potato Cheese Soup

Ingredients

• 1 qts. or more chicken broth (or chicken bouillon cubes)
• 6-8 potatoes
• 2 carrots
• 2 Tbsp. onion
• 3/4 stick margarine
• salt and pepper, to taste
• 1/4 lb. Velveeta cheese
• 2-3 cups milk
• cornstarch
• 1 lb. package broccoli

Directions

Put chicken broth in kettle with potatoes. When potatoes are almost done, add broccoli and cook until just done. Do not overcook broccoli. Saute' carrots in a saucepan with onion and margarine. Put that in the kettle with broccoli and potatoes. Salt and pepper to taste. Add cheese; let melt and then add milk. Do not let soup boil once you have added the milk, but do let it get hot. Thicken this with a little cornstarch mixed with cold water. Just add small amount at a time, so that it does not get too thick.

By Robin from Washington, IA