Categories: Soup
Ingredients
- 4 large potatoes, peeled and cut into small pieces
- 1 quart broth
- 1 head of broccoli, cut up
- 1 onion, chopped
- garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons flour
- 2 cups milk
- 1-2 cups broth
- 2 tablespoons dill weed
- 1/2 pound Velveeta cheese, cubed
- 2 tablespoons butter
- salt and pepper
Directions
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Cook potatoes in the quart of broth until soft.
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Add broccoli and continue to cook.
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Saute onion and garlic in olive oil.
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Add flour and stir until mixed.
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Add milk, broth and dill; cook until thickened.
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Combine two mixtures, add Velveeta and butter.
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Cook until they melt.
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Salt and pepper to taste.