1/2 gallon water
1 bunch broccoli, chopped
3 lg. carrots, chopped
2 lg. onions, chopped
6 chicken bouillon cubes (or 3 tbsp. chicken soup base)
1/2 c. cornstarch
3/4 c. milk
1/2 c. butter
1 lb. Velveeta, cubed
1 lb. cream cheese (or 1 pt. sour cream)
2 tsp. Worcestershire sauce
2/3 tsp. Tabasco sauce
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/2 tsp. seasoned salt
1/8 tsp. pepper

Boil water. Add vegetables and simmer for 10 minutes. Add bouillon. Combine cornstarch and milk, mixing until dissolved and stir it into the soup. Add remaining ingredients and simmer until cheese melts. Remove from heat and enjoy!