Broccoli Cheese Soup-Connie's Recipe

This is Connie Allen's recipe, so you know it is gooood!

Broccoli Cheese Soup

2 sticks butter or margarine

1 cup flour

1 cup cream

3 cups milk

1 t sugar

2 cups shredded mild cheddar cheese

2 small cans cream of chicken soup

4-6 potatoes peeled and diced

1 onion chopped

1 or 2 bunches of fresh broccoli

1 lb. ham steak, cut in small cubes

Salt

Start boiling onion and potatoes in large soup pot using enough water to keep them covered. The onion will take the longest so put it in the boiling water while you’re dicing he potatoes. Cut broccoli into bite-sized pieces. You can use the stems if you peel the outer edge off first. Set broccoli aside.

In medium saucepan melt butter on medium heat. Whisk in flour till there are no lumps. Add milk, sugar, and cream and stir continuously until very thick. Stir in cheese and remove from heat. Stir in cream of chicken soup and set aside.

When onion and potatoes are soft, add the broccoli and ham to the pot and cook for 7 more minutes. Any longer and the broccoli will lose its bright green color. Now see how much water is left. If it’s more than one or two inches above the vegetables, then remove some of the water. Add the cream mixture to the pot of vegetables, stir, and remove from heat. Water may be added if the soup is too thick. Salt to taste and serve.