you will need measuring cups, a cutting board, sharp knife, large saucepan, large stockpot, large wooden spoon and a soup ladle
yields 6-8 servings
4 cups chicken broth
1 can cream of celery soup
12 oz frozen hashbrowns
1 cup carrots, shredded
1/4 cup onion, chopped
1 cup celery, chopped
1 head broccoli, chopped
1 tablespoon butter
1 cup light cream (or 1 1/2 cup skim milk)
1 tablespoon mustard
3 tablespoons flour
salt and pepper (to taste)
6 oz velveeta, cubed
2 cups shredded cheddar
(left-over ham would be a great inclusion)
in large saucepan, melt butter and saute carrots, onions and celery until translucent. stir in flour, mustard and pepper; cook 1 minute. slowly mix in cream and bring to a boil. add cream of celery soup.
in large stockpot (or dutch oven), bring 2 cups chicken broth to a boil. add hashbrowns and broccoli (make sure there is enough liquid to cover). cover, reduce heat and simmer for 5-15 minutes, until broccoli is desired softness. add a pinch of salt.
add the rest of the chicken broth. combine the contents of the saucepan. add the velveeta and stir until melted smooth. if soup is too thick, add water to thin.
sprinkle cheese on top and fold in. serve right away. (garnish with cayenne pepper if desired.)