QUICK AND EASY CHEESE/BROCCOLI SOUP

★★★★★ 3 Reviews
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By JANE LOUISE
from CLARKSTON, MI

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!

serves 10-12
prep time 20 Min
cook time 50 Min

Ingredients

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

  • 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.

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