Cheese Soup

8 ingredients
6 steps

Ingredients

  • 4 chicken bouillon cubes
  • 1 c. diced celery
  • 1 c. diced onion
  • 4 c. water
  • 2 1/2 c. diced raw potatoes
  • 20 oz. pkg. frozen broccoli or cauliflower
  • 2 cans creamy chicken mushroom soup
  • 1 (1 lb.) box Velveeta cheese

Directions

  1. 1
    Combine bouillon cubes, celery, onion and water in Dutch oven. Cook slowly with the lid on for 20 minutes.
  2. 2
    Add potatoes, broccoli and cauliflower.
  3. 3
    Cook slowly for 30 minutes.
  4. 4
    Add creamy chicken mushroom soup and Velveeta cheese.
  5. 5
    Stir until melted.
  6. 6
    Continue cooking slowly until it thickens.

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