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  • 4 chicken bouillon cubes
  • 1 quart water
  • 2-1/2 cups peeled, cubed potatoes
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 small onion, diced
  • 4 cups chopped broccoli
  • 2 cans cream of chicken soup
  • 1 cup cubed Velveeta cheese
  • 1/2 cup water


Dissolve bouillon cubes in water. Add potatoes, celery, carrots and onion to water. Cook until vegetables are almost tender. Add broccoli and cook a few minutes longer. Add cream of chicken soup, cheese and water. Stir slowly and gently until cheese melts. (Do not bring to a boil.) Note: This can be kept warm in the slow cooker until ready to serve.

Recipe by Michelle Gockley


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