Potato-Broccoli Cheese Soup

8 to 10 medium potatoes (peeled)
3/4 cup diced carrots
3/4 cup diced celery
1/2 cup diced onion
6 slices bacon (cut in small pieces)
1 to 2 pounds Velveeta cheese
1 beef bouillon cube
Salt and pepper, to taste
1 (10 ounce) box frozen chopped broccoli

Cook potatoes till tender. In the meantime cook celery and carrots in small saucepan with a little water. Fry bacon with onion and drain. When potatoes are tender (do not drain water), mix with an electric mixer till potatoes are small. Add bacon, onion, carrots, celery, bouillon cube, and frozen broccoli. Simmer and add cheese till melted. Salt and pepper to taste. If too thick, add milk to thin.

Kristie Kleinmeyer

This recipe comes from Guten Appetit and is used with permission.