6 c. chicken broth (or 6 c. water with 6 bouillon cubes)
2 c. chopped broccoli flowerets
2 c. grated potatoes
2 c. grated carrots
2 cans cream of chicken soup
1 c. milk
1/2 lb. Velveeta cheese, cubed

Bring broth and vegetables to a boil and simmer covered 30 minutes. Heat soup, cheese, and milk, stirring constantly until cheese is melted. Add soup mixture to broth and vegetables. Can be doubled or frozen.