2 chicken bouillon cubes
1 qt. water
1 c. chopped onion
1 c. diced celery
1 c. diced carrots
2 1/2 c. diced potatoes
1 (20 oz.) pkg. frozen broccoli pieces (or fresh broccoli)
2 cans cream of chicken soup
1 lb. Velveeta cheese, cubed
1 tbsp. Worcestershire sauce

Slowly saute carrots, onions, celery and broccoli in a little butter in a large soup pan. Do not brown. Add water, bouillon cubes and potatoes and cook until tender. Add cream of chicken soup and cheese. Heat until melted. Stir in Worcestershire sauce. If it seems too thick, stir in a little milk. Double this recipe to make 25 servings of 1 1/2 cups each.