This hearty variation I found in our Michigan Cookbook<\/a> will definitely leave your family full & satisfied.<\/p>\n 1 12oz package of frozen hash brown potatoes<\/p>\n 1 cup chopped celery<\/p>\n 1 cup chopped onion<\/p>\n 1 cup chopped carrots<\/p>\n 4 cups chopped broccoli<\/p>\n 2 packages of chicken broth mix<\/p>\n 1 teaspoon salt<\/p>\n 1\/2 teaspoon pepper<\/p>\n 3 tablespoons flour<\/p>\n 2 cups skim milk<\/p>\n 6 oz pasteurized American cheese, cubed (Velveeta)<\/p>\n In a large stockpot, put water, potatoes, celery, onion, carrots, broccoli, chicken broth mix, salt & pepper.\u00a0 Bring to a boil and simmer until vegetables are tender, 15-20 minutes.\u00a0 Blend flour with milk.\u00a0 Slowly add to vegetables, stirring constantly, until thickened.\u00a0 Add cheese cubes & stir until melted & smooth.<\/p>\n Serve up with warm crusty bread & enjoy!<\/p>\n Like recipes that taste delicious & are easy to make?\u00a0 We love finding & sharing yummy dishes. Don’t miss out on our future finds… simply<\/strong>sign up<\/strong>\u00a0<\/a>to receive these blog posts in your email in box.<\/strong><\/span><\/p>\n<\/a>
\n4 cups of water<\/p>\n