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 time20 Min
cook time50 Min
lg. bag frozen broccoli, room temp and chopped finely
bag frozen cauliflower, room temp and chopped finely
bag shredded carrots
cream of chicken soup
velveeta cheese (2 lbs. size) diced
instant potato flakes, dry
How To Make
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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