Cheese Soup Ii

14 ingredients
3 steps

Ingredients

  • 5 cups cubed potatoes
  • 2 cups carrots, sliced diagonally
  • 2 cups chopped celery
  • 1 cup chopped onion
  • 2 1/2 cups water
  • 1 tablespoon salt
  • 1 (16 ounce) package frozen chopped broccoli
  • 6 cubes chicken bouillon
  • 1/2 cup margarine
  • 1 tablespoon ground mustard
  • 1/2 teaspoon ground black pepper
  • 2 pounds processed cheese food (eg. Velveeta), cubed
  • 2 cups milk
  • 1/2 cup all-purpose flour

Directions

  1. 1
    In a 4 quart casserole dish combine cubed potatoes, carrots, celery, onion, water and salt. Microwave on high for 15 minutes or until vegetables are crisp tender.
  2. 2
    Stir in broccoli, bouillon cubes, margarine, dry mustard, pepper, and processed cheese. Set aside.
  3. 3
    In a small bowl combine the milk and flour and blend until smooth. Slowly add to cheese mixture, stirring until blended. Microwave on medium-high (70 percent) for 20 minutes, or until temperature reaches 160 degrees.

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