2 cups broccoli florets
2 cups cauliflower florets
4 cups cubed potatoes
1 cup diced carrots
1/2 onion diced
4 Cans fat free chicken broth
1 jar Low Fat Cheese Whiz
1/2 tsp. minced garlic
Salt and pepper to taste

Boil potatoes, onions and carrots in chicken broth until almost fork tender. If needed, add enough water to cover vegetables. Add cauliflower and broccoli. Cook until all veggies are tender. Puree 1 cup of potatoes to thicken and add back to soup. Add jar of Cheese Whiz. Stir until blended.

Submitted by: Jennifer L. Turner