Broccoli cheese soup ii
Recipe by Judy Walton
Ingredients
You will need
4 cups water
2 chicken bouillon cubes
1 can cream of potato soup
1 can cream of celery soup
1 lb. Velveeta cheese, cubed
1 bag of frozen chopped broccoli
1/2 bag of frozen hashbrown potatoes
Directions
1. In a saucepan, boil the 4 cups of water and 2 bouillon cubes are dissolved. Add broccoli and hashbrowns. Reduce heat and simmer until tender. Then, stir in the cream of potato and cream of celery soup. Add the Velveeta cheese and continue to heat until the cheese is melted. Stir occasionally.
main courses, soups December 08, 2013 15:31
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