Categories: Soup

Ingredients

• 4 large potatoes, peeled and cut into small pieces
• 1 quart broth
• 1 head of broccoli, cut up
• 1 onion, chopped
• garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons flour
• 2 cups milk
• 1-2 cups broth
• 2 tablespoons dill weed
• 1/2 pound Velveeta cheese, cubed
• 2 tablespoons butter
• salt and pepper

Directions

1. Cook potatoes in the quart of broth until soft.

2. Add broccoli and continue to cook.

3. Saute onion and garlic in olive oil.

4. Add flour and stir until mixed.

5. Add milk, broth and dill; cook until thickened.

6. Combine two mixtures, add Velveeta and butter.

7. Cook until they melt.

8. Salt and pepper to taste.

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