Lindsay’s Creamy Vegetable Soup

 

3 cups water

3 tsp. chicken bullion

1 tsp. salt

1/8 – ¼ tsp. pepper

1 tsp. Worcestershire sauce (optional)

¾ cup chopped onion

1 ½ - 2 cups chopped carrots

¾ cup chopped celery

2 – 3 medium-sized chopped potatoes (I leave the skins on)

1 head of broccoli

other veggies as desired

½ cup butter

¾ cup flour

4 cups milk

1 cup cheddar cheese

 

Cook chopped veggies (except broccoli) on medium heat in water until soft – about 15 minutes

While veggies cook, cut and cook broccoli in separate saucepan until done. Drain. Set aside.

Melt ½ cup butter in sauce pan. once melted add ¾ cup flour and stir. Then add 4 cups milk (I use nonfat dry milk) to mixture. Turn burner to med-high and stir constantly until thick – about 6 -8 minutes. DO NOT LEAVE IT ALONE!!!

Add thickened mixture to soup, bring to a rolling boil, then remove soup from burner. Add broccoli and about 1 cup cheese…. season with dried parsley, add salt and pepper to taste.

Refrigerate for 24 hours… add 1 cup of chicken broth when reheating!