Broccoli Cheese Soup

fall has definitely set in this week, with colder temps and a crispness to the air that only autumn can bring.  and not to get too cheesey, but i read this quote this week from william cullen bryant "autumn, the year's last, loveliest smile."  yes, fall is the best time of year, not only because of the amazing colors of the changing leaves, but because it is perfect weather for soups, one of my favorite things to eat!  So here is the first of what is likely to be many soup recipes over the next month.

Broccoli Cheese Soup

2 large potatoes, grated

4 carrots, grated

1 onion, diced

1 stalk celery, chopped (optional)

1 bunch of broccoli, chopped

Cook veggies in 1 quart of water and 6 chicken bullion cubes.

Melt 1 stick of butter, stir in 3/4 cup flour, cook 4-5 mins.

Add 1 quart of water and stir until thick and creamy.

Stir in 12 oz of cheese whiz or velveeta.

When cheese has melted, add sauce to veggies.

Serve and Enjoy!

this recipe is so easy, quick, and delicious!  i got the recipe from a very dear friend of mine.  she was giving me a recipe for corn chowder, and this broccoli soup was on the same page of the copy she gave me.  when mr. daugherty asked where i got this recipe, and i told him it came from our dear friend, he said, "oh, that's why it's so good, she's the best cook."  i did not make the bread bowls we ate for dinner this week, but that's something i would like to try someday.  if you have a recipe for bread bowls, please share!