


Ingredients
- 2 cups milk
- 3 cans of chicken broth
- 1 lb. Velveeta cheese, cubed
- 1/4 cup butter
- 1/2 cup flour
- 2 Russet potatoes, peeled and chopped
- 1 onion, peeled and chopped
- 1 lb. bag of a frozen vegetable medley (broccoli, cauliflower, and carrots)
- 1 lb. bag of frozen broccoli florets
- 1 tsp. ground black pepper
Instructions
- Place bags of vegetables, potatoes, onion, and chicken broth in a large stock pot on medium-high heat. Bring to a boil and reduce heat. Let it simmer for 20 minutes or until vegetables are tender.
- Melt the butter in a sauce pan on low heat. Stir in flour until smooth and cook for a few minutes.
- Whisk in 2 cups of milk and keep whisking until it thickens, at least 5-8 minutes.
- Add the Velveeta and black pepper to mixture and stir until cheese is melted and creamy.
- Transfer the cheese over to the cooked vegetables and stir until well combined. Cook for 5-10 more minutes.
If it beats Panera, it must be amazing! I'll definitely have to try this. Thanks for linking to the In and Out of the Kitchen Link Party. Hope to see you next week.
I personally think it does beat Panera's soup 😉 I would pick this one over theirs in a heart beat 😉
Yes, yes, yes… If anyone has tasted O'charleys potato cheese soup and Panera Broccoli cheese soup just think about the two together and AMAZING!! I am addicted to this recipe and it is going in my favorite recipe book. Thank you so much for posting.
Awwww Stephanie….you are to sweet girl 😉 You are welcome for posting it 😉
We LOVE this soup and always make it during the cold winter months!