Broccoli Cauliflower Cheese Soup
- 2 packages Frozen Cauliflower Florets, 12 Ounces Each Or More If Desired
- 2 packages Frozen Broccoli, 12 Ounces Each Or More If Desired
- Generous Amounts Of Garlic Powder, And Fresh Pepper.
- Salt To Taste
- 12 ounces, weight Velveeta, Cubed
- 2 cans (10 3/4 Oz. Size) Cream Of Chicken Soup
- 1-1/2 cup Boiling Water
- 1 quart Half-and-half
- Steam veggies according to directions on the package. You decide how many veggies you steam, I do four 12 ounce bags. Add seasonings to taste. Be generous, it makes all the difference. I think that garlic powder and pepper make it pop. Plus, salt to taste.
- While your veggies steam, heat cheese in a large soup pot on low heat until melted . Once cheese is melted, add soups, boiling water and half-and-half. Carefully stir in steamed broccoli and cauliflower. Heat through, but make sure that you do not boil it or it will scorch.
- Serve with Texas toast or grilled cheese sandwiches. Yum!
cauliflower, frozen broccoli, generous amounts, salt, weight velveeta, cream of chicken soup, boiling water
Taken from tastykitchen.com/recipes/soups/broccoli-cauliflower-cheese-soup/ (may not work)