BROCCOLI CAULIFLOWER CHEESE SOUP IT HITS THE SPOT ON A COLD DAY

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First off I want to tell you that this is not a photo I took.

I don't have a photo of this soup so I googled one that looked like it

I don't know who to give the credit to but didn't they make a fine looking soup?

This is another recipe I got from my sister in law Karen.

She brought this over after I had one of the kids.

It was so good I wrote the recipe in my handwritten cookbook journal.

When the house burned I of course lost all those recipes so Karen got another journal and wrote some of the recipes she knew I had asked her for before and this one was one of them.

I received journals like that from several people and I treasure them all.

I adore soup.

I adore broth.

I make a lot of soups and with it being winter and since we have snow on the ground I thought I would share this today.

It's a common soup  so you might have this recipe already but if not I hope you will try it I'm pretty sure you are gonna like it.

Here is what you are going to need.

2 ( or more) cups of diced potatoes

1 cup chopped onion

1 cup chopped celery (opt.)

1 cup ( or more) diced carrots

2 chicken bouillon cubes

1 quart water

1 ten ounce frozen chopped broccoli

1 ten ounce frozen chopped cauliflower

2 regular size cans cream of chicken soup

1 pound processed cheese (velveeta or the like) cubed


Cook (simmer) the first  six  ingredients together for about 20 minutes or until tender.
I'll be honest, I just boil mine and get them done.

When the above ingredients are tender add frozen broccoli and frozen cauliflower.

Cook until the broccoli and cauliflower are tender then add 2 cans cream of chicken soup and  one pound of velveeta cheese that has been cubed up.

Heat until cheese melts and then serve.

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