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Preparation time: 12 minutes Cook time: 25 minutes
6 cups peeled, cubed potatoes (about 2 pounds) 2 cups fresh broccoli, chopped into bite sized pieces 1 cup chopped fresh carrots 1 cup water 2 ? 14 ounce cans of low sodium chicken broth 3 cups of 2% low-fat milk 6 tablespoons all-purpose flour 8 ounces of reduced-fat Velveeta cheese spread, cubed 1, 2 ounce package of Original Hidden Valley Ranch Dressing mix Shredded cheddar cheese Bacon bits Dried crushed red pepper flakes (optional) Dried red chili pepper (optional)
Combine the first six ingredients in a large Dutch oven. Bring to a boil: cover: reduce heat and simmer 20 minutes.
Combine milk, flour, and Hidden Valley Ranch Dressing mix in a mixing bowl, stirring until smooth. Add milk mixture and cheese to vegetable mixture in Dutch oven. Cook over medium heat, stirring constantly until cheese melts and mixture thickens. Sprinkle bacon bits and cheddar cheese over top of soup before serving. For a little heat, if desired sprinkle with ¼ tsp. crushed pepper. Garnish with fresh basil and a red pepper.
6 cups peeled, cubed potatoes (about 2 pounds) 2 cups fresh broccoli, chopped into bite sized pieces 1 cup chopped fresh carrots 1 cup water 2 ? 14 ounce cans of low sodium chicken broth 3 cups of 2% low-fat milk 6 tablespoons all-purpose flour 8 ounces of reduced-fat Velveeta cheese spread, cubed 1, 2 ounce package of Original Hidden Valley Ranch Dressing mix Shredded cheddar cheese Bacon bits Dried crushed red pepper flakes (optional) Dried red chili pepper (optional)
Combine the first six ingredients in a large Dutch oven. Bring to a boil: cover: reduce heat and simmer 20 minutes.
Combine milk, flour, and Hidden Valley Ranch Dressing mix in a mixing bowl, stirring until smooth. Add milk mixture and cheese to vegetable mixture in Dutch oven. Cook over medium heat, stirring constantly until cheese melts and mixture thickens. Sprinkle bacon bits and cheddar cheese over top of soup before serving. For a little heat, if desired sprinkle with ¼ tsp. crushed pepper. Garnish with fresh basil and a red pepper.
