QUICK AND EASY CHEESE/BROCCOLI SOUP

JANE LOUISE

By
@lovinspoonful

All you gourmets out there that don't like to use canned soup in recipes can just pass this one by. BUT, if you want a cheese soup that you'd like to take intervenously, then read on. Marry this soup with a buttery croissant sandwich of honey baked virginia ham, munster cheese, shredded lettuce, a slice of tomato and a dab of mayo. There's a lunch fit for a queen...and her friends!


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Rating:

Comments:

Serves:

10-12

Prep:

20 Min

Cook:

50 Min

Ingredients

1
lg. bag frozen broccoli, room temp and chopped finely
1
bag frozen cauliflower, room temp and chopped finely
1 large
onion diced
1
bag shredded carrots
2 can(s)
cream of chicken soup
1 large
velveeta cheese (2 lbs. size) diced
64 oz
chicken broth
1 c
instant potato flakes, dry
large stockpot

Directions Step-By-Step

1
In stockpot, combine broth and all vegetables. Bring to boil and cook until tender. Turn down heat. Add diced velveeta and whisk until completely melted. Add all cans of soup and whisk until blended. Add instant potatoes and whisk until blended. Pepper to taste.

About this Recipe

Course/Dish: Cream Soups
Other Tag: Quick & Easy