quick and easy cheese/broccoli soup
(3 ratings)
All you gourmets out there that don't like to use canned soup in recipes can just pass this one by. BUT, if you want a cheese soup that you'd like to take intervenously, then read on. Marry this soup with a buttery croissant sandwich of honey baked virginia ham, munster cheese, shredded lettuce, a slice of tomato and a dab of mayo. There's a lunch fit for a queen...and her friends!
(3 ratings)
yield
10 -12
prep time
20 Min
cook time
50 Min
Ingredients For quick and easy cheese/broccoli soup
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1lg. bag frozen broccoli, room temp and chopped finely
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1bag frozen cauliflower, room temp and chopped finely
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1 lgonion diced
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1bag shredded carrots
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2 cancream of chicken soup
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1 lgvelveeta cheese (2 lbs. size) diced
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64 ozchicken broth
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1 cinstant potato flakes, dry
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large stockpot
How To Make quick and easy cheese/broccoli soup
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1In stockpot, combine broth and all vegetables. Bring to boil and cook until tender. Turn down heat. Add diced velveeta and whisk until completely melted. Add all cans of soup and whisk until blended. Add instant potatoes and whisk until blended. Pepper to taste.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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