Broccoli Cheese Soup
Soup seems to be good for the soul and satisfying to the tummy, especially in cold weather. This past week, I tried my hand at Broccoli Cheese Soup. It's a recipe I've made before, but just a little different as I took it from an older cookbook. Give it a try and see what you think!
4 chicken bouillon cubes
1 c diced onion
2-1/2 c diced raw potatoes
2 cans cream of chicken soup
1 quart of water
20 oz of frozen broccoli and cheese
***Note if you don't have broccoli and cheese together, you can use 20 oz of broccoli and then 1 pound of cubed Velveeta cheese.
Combine bouillon cubes, onion and water. Cook for 20 minutes. Add potatoes and frozen broccoli and cheese and cook for an additional 30 minutes. Add soup and stir to blend. I took a masher and mashed the broccoli and potatoes until it was no longer lumpy. Heat to taste.