Broccoli Cheese Soup x
4 cups water and 2 no/low sodium chicken bouillon cubes or equivalent granules
2-3 cups diced potatoes
1 bag frozen broccoli florets
2 cups carrots
1 onion (optional)
2 cans condensed Healthy variety Cream of Chicken soup
10 oz. milk (2% used in recipe)
1 lb cheese product (light/2% milk variety)
You can also add other veggies such as cauliflower.
Leftover soup can be frozen or refrigerated.
The sodium may be high due to the cheese and canned soup, you can look for a substitute to lower the sodium content, or reduce the amount of that ingredient.
Pour 4 cups of water and 1-2 chicken bouillon cubes into a LARGE pot, and bring to a boil. Add diced potatoes (and carrots/onions if you're using them). After about 10 minutes, add the box/bag of broccoli. (if the pieces are very large, you can break them up into smaller pieces).
Cook about 10-15 minutes, or until the veggies are done.
Add 2 cans cream of chicken soup and one soup can of milk.
Cook, stirring often, for about 5 minutes.
Slowly add the Velveeta cubes while stirring.
Cook, stirring often, until all cheese is melted.
Serving Size: About 8-10 one cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user REDDWOLF.