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Cheese Soup

Contributor: Evelyn Hert

Ingredients
  • 6 cups water
  • 6 chicken bouillon cubes
  • 2 cups shredded carrots
  • 1 large onion
  • 1 1/2 cups celery
  • 2 cups potatoes
  • 1 cup cauliflower
  • 1 cup broccoli

Directions

  1. Add carrots, onion, celery, and potatoes to bouillon liquid and cook until tender
  2. Chop 1 cup cauliflower, 1 cup broccoli
  3. Cook 5 minutes or until done. 
  4. Lower fire and add 2 cans Cream of Chicken Soup and 1 lb of Velveeta cheese.
  5. Do not boil; stir until cheese is melted.
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