2 chicken bouillon cubes
1 head broccoli
1 sm. diced carrot
3 cans cream of potato soup
1 pkg. frozen corn
Dash of garlic powder
Velveeta cheese
2 to 3 c. milk

Boil 2 cups water. Add bouillon and flowerettes of broccoli and diced carrot. Cook briefly until tender crisp. Add remaining ingredients and use as much Velveeta as you need to suit yourself. Cook on medium heat until hot and all cheese has melted.