Ingredients Jump to Instructions ↓

  1. 2 cups water

  2. 2 chicken bouillon cubes*

  3. 1/4 cup chopped yellow onion

  4. 1/2 cup sliced celery (1 large stalk)

  5. 2 medium shredded carrots

  6. 2 cups broccoli flowerets

  7. 2 tablespoons butter

  8. 2 tablespoons all-purpose flour

  9. 2 cups milk

  10. 1 (8-ounce) container of Wisconsin Bacon or Cheddar cold-pack cheese Dash of pepper

Instructions Jump to Ingredients ↑

  1. In a deep saucepan, combine the water, bouillon cubes, onion, celery, carrot and broccoli. Bring to a boil; reduce heat and simmer, covered, 10 minutes. Meanwhile, melt butter in 1 to 2-quart saucepan. Mix in flour; cook over low and heat 2 minutes. Gradually stir in milk. Cook and stir until mixture begins to thicken. Remove from heat and add the cold-pack cheese. Stir this mixture into the simmering vegetable mixture. Season with pepper. Heat to serving temperature—do not boil.


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