Broccoli Cauliflower Cheese Soup

App & Osborne Family Cookbook 2004
Barbara Ward

4 chicken bouillon cubes
1 C diced onions
1 C diced celery
1 quart water
2 1/2 C diced raw potatoes
20 oz. pkg. frozen broccoli and cauliflower
2 cans cream of chicken
1 lb. Velveeta

1. In large saucepan, combine bouillon, onion, and water and cook for 20 minutes.
2. Add potatoes and frozen vegetables; cook for 30 minutes.
3. Add cream of chicken soups and stir to blend. Add cheese and stir to melt.
4. Heat to desired temperature.

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