quick and easy cheese/broccoli soup
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!
prep time
20 Min
cook time
50 Min
method
---
yield
10-12 serving(s)
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 cans cream of chicken soup
- 1 large velveeta cheese (2 lbs. size) diced
- 64 ounces chicken broth
- 1 cup instant potato flakes, dry
- - large stockpot
How To Make quick and easy cheese/broccoli soup
-
Step 1In 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Cream Soups
Tag:
#Quick & Easy
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