Shelly's Recipe

SOUTHWESTERN BROCCOLI CHEESE SOUP

Category: Soups

4 cups water
4 chicken bouillon cubes or vegetable bouillon cubes
4 cups fresh broccoli florets
3 cups frozen southern-style hash brown potatoes
1 cup chopped carrots and celery
1/2 tsp each salt and pepper
3 tbsp flour
2 cups milk
6 oz process cheese (Velveeta), cubed
1 cup chunky salsa

In a large saucepan, combine the water, bouillon cubes, vegetables, salt and pepper. Bring to boil. Reduce heat; cover and simmer for 8 to 10 minutes or until the vegetables are tender.

Combine the flour and milk until smooth; gradually stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the cheese; cook and stir until cheese is melted. Add the salsa; cook and stir until heated through. Serves 8