Broccoli cheese soup
Instructions:
- 4 chicken bouillon cubes
- 4 cups water
- 2 cans cream of chicken soup
- 1 (10 to 12 ounce) box chopped broccoli
- 1 1/2 cups raw potatoes, diced
- 1 small onion, chopped
- 1 pound Velveeta cheese
- Boil 4 cups of water and dissolve bouillon in it.
- Add the vegetables and cook over low heat until potatoes are soft.
- Add cheese and cook until melted.