Good afternoon here me will give you a recipe potato broccoli ham and cheese soup which is delicious The way preparing it is very very easy. You just need to be careful to get results from potato broccoli ham and cheese soup which has aroma and taste that can evoke our tastes.

So that the result of potato broccoli ham and cheese soup, what needs to be done is first from the type of material, next selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare potato broccoli ham and cheese soup delicious as long as you know the tricks and how to make this dish able be treat very special.

Ingredients and seasonings used for make

1. Prepare 1 head fresh brocolli
2. Use 2 cups finely diced ham
3. Prepare 1/2 cup diced onion
4. Prepare 1/2 cup butter
5. Prepare 1/4 cup flour
6. Prepare 1/2 cup white cooking wine
7. Prepare 1 cup milk
8. Prepare 8 cups potatoes (peeled & chopped)
9. Prepare 12 cups water
10. Prepare 2 teaspoons salt
11. Use 1 teaspoon pepper
12. Use 6 slices American cheese
13. Prepare 4 ounces velveeta cheese

Slowly whisk in cheese and stir until melted. In a large soup pot, combine the potatoes and chicken broth. Mix the milk and flour together until blended. Add flour, salt, and pepper when butter is melted and bubbly.

How to make Potato broccoli ham and cheese soup:

1. Place water potatoes and salt in 8 quart pot. Boil until tender, around 20 minutes. Simutaneously, chop broccoli florets and stem and steam until tender, around 15 minutes.
2. While boiling potatoes and steaming broccoli, melt butter in pot and cook onions until translucent. Mix flour into butter and onions. Slowly add white cooking wine stirring constantly until it is a smooth consistency.
3. Remove water from potatoes and add 8 cups to sauce. Stir in milk and bring mixture to a simmer. Slowly add American and velveeta cheese, stirring until smooth.
4. Add potatoes, ham, broccoli and pepper to the mixture and allow to sit for 5 minutes. Serve with garlic toast.
5. Done and ready to serve!

Over med. heat, mix until it becomes a smooth, bubbly paste. Add milk and broth all at once, and stir until butter/flour mixture dissolves and it comes to a boil. Mix the thickening ingredients well so there's no lumps (thinkening is optional) and whisk into the soup. Stir in the cream and shredded cheese. Add potatoes, water and bouillon cubes.

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