Delicious, hearty soup cooks up great on your stove top in a large sauce pan or stock pot. It is very versatile and can be made with just the broccoli and potatoes, omitting the ham, making it a completely veggie meal. This is wonderful served with my easy, big, fat yeast rolls!
1/4 cup butter, melted
1/4-1/3 cup flour
2 cups chicken stock (I use my homemade chicken stock)
2 cups milk
1-2 cups soft cheese like Velvetta
2 cups shredded extra-sharp cheddar cheese (extra-sharp is best)
2 cups O’Brien frozen potato cubes (or regular frozen cubed potatoes)
2 cups diced cooked ham (best with leftover ham from a baked ham)
1-2 tsp. course ground black pepper (or more to taste)
2 tsp. garlic powder
2 cups diced or chopped fresh broccoli florets (fresh is best)
In a large saucepan, melt the butter, add garlic power and course-ground black pepper, and quickly stir in the flour to make a roux. Whisk in chicken stock and milk.
Over med. high heat, stir in soft cheese until melted. Reduce heat and stir in potatoes and shredded sharp cheddar cheese; stir until melted and mixture is smooth.
Add broccoli and heat until broccoli is just al dente’, or just barely tender.
Serve immediately topped with more shredded sharp cheddar cheese, if desired.
I have also made this soup with just the broccoli and potatoes, omitting the ham, and it is great that way too! It’s extremely versatile and, after cooling, freezes well.