Soups:
Lou's Cheese Soup
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4 medium size potatoes, diced
4 carrots, diced
1 medium onion
3 chicken bouillon cubes
6 cups water
2 packages (10 ounces each) frozen broccoli
2 cans (10 3/4 ounces each) condensed cream of chicken soup
1 pound Velveeta cheese, cubed
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Add potatoes, carrots, onions, and bouillon cubes to water. Cook until carrots are tender. Add broccoli and cook until tender. Add cans of cream of chicken soup and stir in well.
Add velveeta cheese, stir in and let melt before serving.
Lou Campbell, Moline
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