Sunday, January 13, 2008

Broccoli Cheese Soup

4 c water
20 oz frozen chopped broccoli
1 c chopped onion
2 c cubed potatoes
1 c chopped celery
4 chicken bouillon cubes
1 lb Velveeta, cubed
2 cans cream of chicken soup

Cook broccoli, onion, potatoes and celery in water until crisp tender. Add bouillon and stir to dissolve. Add Velveeta and soup. Continue to cook until Velveeta melts.

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