2 cups broccoli chopped (divided)
1 cup carrots, sliced
1 medium onion
2-3 cloves of garlic, diced
1 box chicken stock (about 4 cups)
1 Tbs flour
1/2 cup water
2/3 cup milk
2 large baked potatoes (not completely cooked – I make mine in the microwave), cut into chunks
16 oz block of Velveeta, chopped
Salt and pepper to taste
Cheddar cheese, shredded – to sprinkle on top
Add 1 cup broccoli, carrots, onion, garlic and chicken stock to a large pot. Bring to a boil and then reduce heat and simmer until carrots are tender. About 15-20 minutes.
In a small bowl, whisk together flour and water. Add flour/water mixture to pot.
Mix in milk, potatoes and the rest of the broccoli. Continue simmering until the broccoli and potatoes are just tender. About 5-10 minutes.
Add Velveeta and stir until melted.
Salt and pepper to taste and simmer about 2-5 minutes until the soup thickens. Remove from heat.
Serve with shredded cheese sprinkled on top. Makes 5-6 servings.