Cheddar Broccoli Soup

Grandma Ruth Stringham's Broccoli Soup:

1 med bunch of broccoli-finely chopped (about 2 cups frozen)

4-5 C diced potatoes

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1 C margarine

1 C flour

1 C finely chopped onion

(about 1 ½ Tbs dried onion)

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4 C chicken broth

2 C liquid from broccoli and potatoes

4 C milk or light cream

2 tsp salt

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shredded cheddar cheese to taste

1) Cook potatoes and broccoli in salted water until both vegetables are tender. Save the liquid.

2) Cook onions in margarine until they are transparent.

3) Blend one cup flour into margarine and onions.

4) Add chicken broth, stirring constantly until it comes to a boil.

5) Stir in liquid from broccoli and potatoes, 4 cups milk and salt.

6) Add drained broccoli and potatoes. Stir to boiling.

Yields one gallon of soup. TIP: It is a lot of soup! Put leftovers into freezer bags and lay flat in freezer ( I like to do it per serving) Heat in a sauce pan -NOT microwave- on Low heat.