GRANDMA JOEDEMAN'S CHEESE SOUP W/ VEGGIES
- 3 Chicken Bouillon Cubes
- 2 Q. Water
- 1 C. Chopped Celery
- 1 C. Chopped Carrots
- 1 bag of frozen broccoli and cauliflower blend (or 1/2 bag of each, cauli. and brocc.)
- 2 Cans of cream of chicken soup
- 1 lb Velveeta
- 3 grated, raw potatoes
- Dollop of sour cream (optional)
Dissolve chicken bouillon in water, a celery and carrots, and cook for 15 mins. Add broccoli, cauliflower, and potatoes, and cook for 6 more mins. Add the soup and Velveeta. Grandma runs veggies through the blender before adding the soup and cheese, because it makes the soup creamier, but you don't have to.
If desired, top with a dollop of sour cream.
Makes 7 pints.