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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 14 |
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I was looking for a satisfying potatoe soup recipe and came across one similar to this. I just doctored mine up a bit. This is very filling and makes alot! Ingredients:
4 cups water |
6 chicken bouillon cubes |
1 cup finely chopped onion |
3 cups diced potatoes (i dice them very small) |
1 bag frozen broccoli or 1 bag california-blend frozen vegetables |
1 can cream of chicken soup |
1 3/4 cups milk |
1/2 lb velveeta cheese |
1/2 lb cheddar cheese |
Directions:
1. In a large Pot put the water, boullin, and onion.
2. Cover and cook on medium heat for 20 minutes.
3. Then add the potatoes and frozen vegetables (I diced mine very small with a food chopper).
4. Cover and cook on medium for another 20 minutes.
5. Then turn down the heat to low and add the soup, milk and cheeses (cut into small chunks).
6. Stir until the cheese is melted.
7. Either simmer on low or pour into a crockpot on low for up to 4 hours.
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