Broccoli Cheese Potato Soup

Broccoli Cheese Soup

Rachael Randall

1 cup onion, diced

1 cup celery, diced

2 Tablespoons butter

3 ½ cups water

3 bouillon cubes (chicken flavor)

5 potatoes, diced

4 carrots, diced

½ head broccoli, diced

2 cans cream of chicken soup

1 pound Velveeta Cheese

Sauté onion and celery with the butter in a pot. Add water, bouillon cubes, potatoes, carrots and broccoli. Cover and bring to a boil. Cook for 20 minutes. Add cream of chicken soup and Velveeta. Heat through and serve. You can also serve in bread bowls. (You can also use frozen or canned potatoes to make it easier)