INGREDIENTS:
4 c water
2 c potato, peeled and diced
2 chicken bouillon cubes
1 c diced onion
2 10 ounce packages of frozen chipped broccoli, or 1 bunch fresh broccoli, chopped
2 can(s) 1.75 ounce cream of chicken soup
1 pound velveeta cheese, cubed
DIRECTIONS:
1. Combine water, potato, bouillon cubes, onion, and broccoli in a large, heavy saucepan. Cook over medium heat for 20 minutes, or until the potato and broccoli are tender.
2. Add the canned soup and the cheese, stirring until the cheese is melted and smooth. Simmer for 15 minutes, the soup should thicken.
No comments:
Post a Comment