Broccoli Cheese, Potato, Potato Cheese, and Clam Chowder
This is the base I use for all of these soups with or without the cheese.
Cheese Soup in a bread bowl This soup recipe came from someone from church so long ago that my original is a
mimeograph copy.
1 cube butter or margarine
2 Tbsp flour
3 stalks celery, diced
1tsp seasoned salt
1 qt milk (I use reconstituted powdered milk)
½ lb Velveta or Cheddar cheese.
Cook celery in butter until tender. Stir in flour. Add milk, stir till thickened. Reduce heat to low. Add salt and cheese stirring until cheese is melted.
NOTE: I use the celery if I have some in the refrigerator and it sound good to me at the time I am cooking.
NOTE: Velveta melts smooth and creamy. Cheddar has a curdled look, but taste fine. Cheese falls apart when frozen. Buy it on sale and freeze ½ pound packages. No need to grate it.
Broccoli Soup – About 1 large head. Cut the broccoli into bite size pieces. Use the broccoli stock too. Peel the stock where it is thick and tough. Cook until done in the least amount of boiling water possible. Add to soup when the soup and broccoli are finished cooking. Compost the tough parts. Compost your water from boiling or freeze it for adding to another soup later.
Potato Soup – 1 to 2 large potatoes. Peel and cut into bite size pieces. Cook until done in the least amount of boiling water possible. Add to soup when the soup and potatoes are finished cooking. Save your potato water and use it in the place of bread water. It can also be added to your compost or freeze it for adding to another soup or bread later.
Bread Bowls
Use your favorite bread recipe. I do add more flour when making the bread into bowls so they don’t flatten out so much. Make the dough into 3 inch balls and place on a greased cookie sheet. Give them plenty of room to rise without touching. B
Bake at 375 degrees for 25 minutes. Cut off the top. Scoop the insides out. Fill with soup.
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