Broccoli, Potato, and Cheese Soup

Name: Broccoli, Potato, and Cheese Soup
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: Makes: 6 Servings
Cuisine: United States
Ingredients: 5½ cups fat-free milk; ¼ tsp. black pepper; 2 cups cubed or diced potatoes; 3 Tbsp. chopped onions; ½ tsp. salt; 1 cup cubed Velveeta Light cheese; 1 Tbsp. flour; 10-oz. pkg. frozen broccoli cuts, thawed; 2 Tbsp. butter, melted

Preparation info

Makes:
6
Servings

Difficulty
Easy
Ready in
4 hr 30

Appears in

Fix-It and Forget-It Big Cookbook

By Phyllis Pellman Good

Published 2008

About

Ruth Shank Gridley, IL

Ingredients

2 cups cubed or diced potatoes
3 Tbsp. chopped onions
10-o

Americas
United States
Gluten-free
Vegetarian
Soup

Method

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 4 hours.