This soup is so incredibly delicious, my family ate the entire pot in one sitting!! There’s nothing more scrumptious for lunch or dinner than this wonderful soup.
4 cups water
3 cups potato, peeled and diced
1/2 cup celery, chopped
1 medium onion, chopped
1/3 cup carrot, shredded
2 cups frozen broccoli florets, thawed and chopped
1/4 cup flour
1-1/2 cups milk
1/2 cup heavy whipping cream
12 ounces Velveeta, cut into cubes
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon coarse ground black pepper, or to taste
1. In a large pot or dutch oven, bring 4 cups water to a boil. Add potatoes, celery and onion. Cook uncovered until the potatoes are almost tender. Add shredded carrot and chopped broccoli. Cover and cook until broccoli is tender.
2. Meanwhile, in a separate saucepan, combine flour, milk and heavy cream, stirring with wire whisk until smooth. Add the cheese, garlic powder, salt and pepper. Stir over medium heat until the cheese is melted and creamy. Add cheese mixture to the vegetables in water and blend well. Serves 8.
* To add some tasty crunch to this delicious, creamy soup, sprinkle individual servings with crushed, cheese garlic salad croutons.