Broccoli Cheese Soup

Name: Broccoli Cheese Soup
Ingredients: 5 chicken bouillon cubes; 1 1/2 qt. water; 1/2 to 1 c. chopped onion; 1/2 to 1 c. chopped celery; 2 c. cut-up carrots; 4 to 5 medium potatoes, diced; 1 pkg. frozen broccoli; 1 pkg. frozen cauliflower; 2 cans cream of mushroom soup (do not add water); 1 small can drained water chestnuts (optional); 1 lb. Velveeta cheese, cut in chunks

11 ingredients

6 steps

Ingredients

5 chicken bouillon cubes
1 1/2 qt. water
1/2 to 1 c. chopped onion
1/2 to 1 c. chopped celery
2 c. cut-up carrots
4 to 5 medium potatoes, diced
1 pkg. frozen broccoli
1 pkg. frozen cauliflower
2 cans cream of mushroom soup (do not add water)
1 small can drained water chestnuts (optional)
1 lb. Velveeta cheese, cut in chunks

Directions

1

Cook the first six ingredients in Dutch oven or large kettle until potatoes are almost done.
2

Add broccoli and cauliflower (fresh may be used).
3

Cook until cauliflower is done.
4

Reduce heat and add soup, water chestnuts and Velveeta cheese.
5

Stir constantly until cheese is melted.
6

Serves 8 to 10.