Cream of Potato & Cheese Soup

Cream of Potato & Cheese

• 2 cream of broccoli and cheese soup
• 2 heaping T of chicken base
• 1 kg bag of shredded cheddar cheese (less if desired)
• 6 medium potatoes, diced
• 1 small onion (optional)
• 2 carrots, shredded
• 4 cups milk
• 1/4 cup margarine or butter
• salt and pepper to taste
• 1 cup cut broccoli (optional)
• 2 T flour (heaping)

In a 6 qt pot, heat 4 cups of water to boil, add chicken in a mug, potatoes, onions, carrots. Reduce heat to medium, gently cook for 15 minutes or until the vegetables are cooked. Remove from heat and with a potato masher purée the veg (do not remove water). Add the pre-steamed broccoli, 2 tins of soup, salt, pepper. In a qt jar place 2 of the 4 cups of milk and the flour, close and shake well. Add this and the remaining 2 cups of milk along with the cheese and maragine into the potato pot, return it to the heat and stir until it begins to boil and thicken. This is quite a thick soup and can be thinned by adding more milk.

* I used about half the amount of cheese and found it cheesy enough for my liking. Pretty much a deluxe broccoli and cheese soup. Devin wasn't a fan of the soup, as it's not his taste, but Dillon and I really like it. ;)