The Farmer Family Cookbook

< Picture 1 of 1 >

A favorite made often in the Crites' home.

Ingredients

Roux

• .750.09375 cup flour
• .750.09375 cup butter
• 1.50.1875 qt milk
• 10.125 tsp salt
• 10.125 cup chicken broth
• Pepper to taste

Soup

• 40.5 cups peeled, diced potatoes
• 10.125 large bunch fresh broccoli with the florets chopped into tiny pieces
• 20.25 cups shredded Cheddar cheese

Variation: Ham and Vegetable Soup

• 1 cup chopped onion
• 10.125 cup chopped celery
• 20.25 cups peeled, diced potatoes
• 10.125 cup frozen peas and carrots
• 10.125 cup chopped ham
• 20.25 cups shredded Cheddar cheese

Steps

1. Place diced potatoes in a large pot and barely cover with water. Simmer until fork tender. Add chopped broccoli and cover. Allow to steam cook until broccoli is tender.
2. While potatoes are cooking, make roux by melting butter in a medium sized pan. Stir in flour and cook for several minutes. Slowly add milk, stirring well. Add chicken broth and salt and pepper.
3. Add cream sauce to cooked veggies without draining the water. Stir until smooth. Add shredded cheese and stir. Serve.

Variation

1. Follow the same procedure with the potatoes but add the onions and celery and cook till tender. Add the frozen peas and carrots and cover. Allow to steam cook until tender. Add the ham.
2. Make roux and follow the same directions above to finish the soup.