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| VELVEETA CHEESE SOUP | |
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1 qt. water 4 chicken bouillon cubes 1 c. chopped celery 1 c. chopped onions 1 lb. Velveeta cheese 2 cans cream of chicken soup 1 c. milk 2 1/2 c. diced potatoes 1 box frozen cauliflower 1 box frozen broccoli 1 box frozen carrots Take water and bouillon cubes and mix the vegetables together. Cook for 30 minutes or until vegetables are tender. Add Velveeta cheese and cream of chicken soup. Simmer until cheese is melted then stir in milk. Serves 6 to 8. | |
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recipe reviews #156523
Beverly Carman (Texas) says:
Perfect recipe!!! Better than any restaurant I've ever had it in. Easy to do! Wonderful... My only suggestion is to boil a chicken to make your own stock (always better) and use the chicken meat for something else later on. Wonderful soup! A family keeper. Thank you!
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