I'm so glad fall is almost here and that means yummy soups! This soup is my mom's recipe and we always eat it in bread bowls which I think is a must for this soup. But regular ikea bowls work too :) Pictures aren't good cuz we were in a hurry to eat haha. Enjoy!
Cream soup base:
6 Tbsp butter
6 Tbsp flour
1 Tbsp instant chicken boullion
1/4 tsp. seasoned salt
1/4 tsp. pepper
4 1/2 C. milk
Melt butter in large saucepan. Stir in flour, boullion, and seasonings until smooth. Remove from heat, gradually stir in milk. Bring to a boil over med. heat stirring frequently. Boil and stir for 1 min. Remove from heat and use immediately or keep up to 1 week covered in fridge. Can be frozen as long as 1 month; thaw in fridge.
Add to cream soup base over med. heat:
1 lb. velveeta cheese (cut up)
1 package frozen broccoli (cook before adding)
Stir until cheese is melted.
