Broccoli Cheese Soup

My afternoons lounging in my hammock are coming to an end. Now falling leaves are taking my place, but you don't need me to tell you that fall is here. What you need is a nice soup to complement the fall weather. My friend, what you need is a simple, quick soup, so you can use the time saved to enjoy the evening: Snuggle up with a quilt and your favorite book. Spend the evening watching a favorite movie. Or with the time you're saving, bake an apple crisp for dessert.

I offer you a broccoli cheese soup. This isn't a fancy soup. Some might frown on a soup that involves dumping a few cans in a pot and dicing up a brick of Velveeta, but something can be said for convenience. This recipe from my Aunt Linda is the first soup I ever learned to make.

Broccoli Cheese Soup

Ingredients:

• 4 tablespoons of butter.
• 3-4 carrots shredded
• 3-4 ribs of celery diced
• a 16 oz. bag of frozen chopped broccoli. I've also used a 10 and 12 oz. bag, depending what I find in the store.
• 1 cup of diced onion
• 3 cans of chicken broth
• 3 cans of cream of potato soup
• 1 lb. of Velveeta diced
• 8 ounces of sour cream
• salt and pepper to taste

Preparation:

1. Melt the butter in a large pot. Saute the celery, carrots, onion, and broccoli for 10-15 minutes.
2. Pour in the chicken broth and cream of potato soup.
3. Allow the soup to simmer for 30 minutes.
4. Add the Velveeta and stir until it's melted.
5. Right before serving add the sour cream and stir until it's blended with the soup.
   
6. Serve the soup with some nice crusty bread or this flat bread picture.
   

Take care,
muddywaters