Broccoli-Cauliflower Cheese Soup

• 3 quarts water
• 8 teaspoons chicken bouillon granules
• 2-1/2 cups diced peeled potatoes
• 1 cup chopped celery
• 1/2 cup chopped onion
• 2 packages (10 ounce each) frozen chopped broccoli
• 1 package (16 ounces) frozen cauliflowerets
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 1 pound Velveeta, cubed
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper

1. In a Dutch oven, combine the first five ingredients. Bring to a boil. Reduce heat, cover and simmer for about 20 minutes or until vegetables are tender. Add broccoli and cauliflower; cook over medium heat for 10 minutes.
2. Stir in the soup, cheese, thyme and pepper; simmer for 20 minutes, or until heated through, stirring occasionally.

water, chicken bouillon granules, potatoes, celery, onion, broccoli, frozen cauliflowerets, condensed cream, thyme, pepper

Taken from www.tasteofhome.com/recipes/broccoli-cauliflower-cheese-soup/ (may not work)