Broccoli Cheese Soup

• 5 chicken bouillon cubes
• 1 1/2 qt. water
• 1/2 to 1 c. chopped onion
• 1/2 to 1 c. chopped celery
• 2 c. cut-up carrots
• 4 to 5 medium potatoes, diced
• 1 pkg. frozen broccoli
• 1 pkg. frozen cauliflower
• 2 cans cream of mushroom soup (do not add water)
• 1 small can drained water chestnuts (optional)
• 1 lb. Velveeta cheese, cut in chunks

1. Cook the first six ingredients in Dutch oven or large kettle until potatoes are almost done.
2. Add broccoli and cauliflower (fresh may be used).
3. Cook until cauliflower is done.
4. Reduce heat and add soup, water chestnuts and Velveeta cheese.
5. Stir constantly until cheese is melted.
6. Serves 8 to 10.

chicken bouillon cubes, water, onion, celery, carrots, potatoes, frozen broccoli, frozen cauliflower, cream of mushroom soup, water chestnuts, velveeta cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=517560 (may not work)