Thursday, November 11, 2010


This recipe is seriously SO EASY!  And yummy!  I added some diced ham....and it was DELICIOUS!

{Recipe from} The Mother Huddle

Broccoli Soup 

1 1/2 – 2 lbs broccoli, Fresh or frozen, chopped finely
1 small to medium onion, finely diced
3 regular size carrots, extra finely diced
6-8 cups water
4-6 tsp or chicken bullion
1/4 tsp pepper
dash of salt
1 cup cream or evaporated milk
1-1 1/2 cups instant potatoes
1-2 cups shredded cheese
Put chopped, onion, carrot and broccoli in a large pot. Add water until water is about 1/2 inch above veggies. Add about 1/2 tsp bullion per cup of water you used to cover the veggies. Add dash of regular salt and 1/4 tsp ground black pepper. Boil until veggies are tender. Once veggies are tender add cream or evaporated milk, and instant potatoes. Stir until flakes are all dissolved. Add more potatoes until soup is desired thickness. Remove from heat and add cheese. When the cheese is melted  soup is ready to serve. So easy.

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