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Morgan’s Favorite Soup

Posted By Suzanne McMinn On January 16, 2014 @ 8:28 am In Soups & Stews,The Farmhouse Table | 11 Comments


Morgan packing soup-to-go for lunch at school.


One of the things I appreciate about Morgan is that she tells me what she wants when it comes to food. Sometimes I don’t understand, but I try! About a week or so ago, she texted me: “I want chili dogs. But not with the chili you make now. I want it the way you used to make it. Before you became a famous cook.”

Sometimes she’s insulting!

I had to ask her what that meant and she explained that she wanted it with canned beans. I don’t know WHY that makes it better, but I made her some chili dogs with canned beans anyway. I live to please.

She also loves soups, and this is one that she’s been requesting lately. It’s her favorite. I make it with Velveeta, but you can use any type of cheese you like. Remember, I make it for Morgan.


How to make Cheesy Broccoli-Potato Soup:

4 medium baking potatoes, peeled and diced
10 ounces chopped broccoli
1/2 cup butter
1/2 cup all-purpose flour
ground black pepper (LOTS)
6 cups milk
8 – 12 ounces Velveeta (optional)
1 teaspoon garlic salt (or to taste)
1 – 2 tablespoons crushed red pepper flakes (optional)

Boil the diced potatoes till soft, drain. While boiling the potatoes, I go ahead and put the frozen chopped broccoli in a medium-size slow cooker on High and start defrosting it right in the crock.

In a large skillet, melt butter. Add flour and stir to make a roux. I start adding pepper now. Probably altogether, I use about a tablespoon of pepper, but I add it as I go, testing. Start adding the milk, a cup at a time, and stirring to make a smooth sauce. I add the first four cups in the skillet and bring it to a simmer to thicken, adding the cheese to melt. (I go with 12 ounces. You can use 8 ounces. Or 4. Or none. This soup is good without cheese at all, but Morgan wants it cheesy.) Once the cheese is melted and the sauce is thickened, remove the skillet from the heat.

Add the potatoes to the slow cooker along with the sauce. Add two more cups of milk along with the garlic salt and crushed red pepper. (We like spicy. You can leave this out or reduce it if you don’t.) Season to taste. Slow cook on High until everything is piping hot then keep on Low until ready to serve.

You can serve this straight as a soup, but I always serve it over rice. It could also be served over pasta. For a heartier soup, you can add sliced kielbasa, chicken, shrimp, or whatever you like! This is a very versatile soup, and delicious!

Which is why it’s Morgan’s favorite!

See this recipe at Farm Bell Recipes and save it to your recipe box.
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