Broccoli Cheese Soup -- Quad-Cities Online Recipe Book
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Broccoli Cheese Soup

Comment on this recipe

This makes a large amount.

Ingredients

16 ounces frozen chopped broccoli
2 cups water
16 ounces frozen shredded hash brown potatoes
6 chicken bouillon cubes
2 cans cream of chicken condensed soup
1 pound Velveeta cheese, cut in cubes

Instructions

Cook broccoli until tender in 6 quart sauce pan. Drain. Add 2 cups water, shredded potatoes and bouillon cubes. Cook until potatoes are soft. Add 2 cans of soup a little at a time, stirring constantly. Turn heat to low flame and add cheese stirring until melted. Serve hot.

Norma Gullickson
Keithsburg



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