Monday, November 4, 2013

Broccoli and Potato Soup by Michelle Wiles

Ingredients
4 RED POTATOES (CUT INTO LONG STRIPS)
    
2 CUPS CHOPPED BROCCOLI

1 ONION (DICED)

1 BIG CAN MILK

½ TEASPOON SALT

¼ TEASPOON PEPPER

½ CUP VELVETTA CHEESE

1 TABLESPOON CORNSTARCH

Directions
COOK POTATOES, BROCCOLI, AND ONION IN A QUART OF WATER.

COOK UNTIL TENDER.

ADD SALT, PEPPER, MILK, AND CHEESE.

DISSOLVE CORNSTARCH IN COLD WATER TO THICKEN SOUP.
 
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