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CHEESE SOUP 4 cubes chicken bouillon 1 1/2 qt. water 2 1/2 c. cubed potatoes 1 1/2 c. sliced carrots 1 c. sliced celery (optional) 1/2 c. diced onion 1 (20 oz.) pkg. frozen broccoli 1 (20 oz.) pkg. frozen cauliflower 2 cans cream of chicken soup 1 lb. Velveeta cheese In a large pot, combine chicken bouillon, water, pota- toes, carrots, celery and onion. Cook for 20 minutes. Add broccoli and cauliflower and cook for 10 minutes longer. Add cream of chicken soup and cheese and cook until cheese melts. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!