Week 26 :: Meal Time -- Cheesy Potato Broccoli soup

Cheesy Potato Broccoli Soup 

Servings: 4

(I took a bunch of different recipes and this is my version of a mixture of recipes and I think it is the best!)

What you'll need:

3 potatoes- cubed

3 chicken bullion cubes

3/4 Cup Broccoli- steamed 

5 oz Velveeta cheese- cubed

1 can cream of chicken soup

salt & pepper

1/2 - 1 Cup shredded Colby Jack cheese

Oscar Mayer bacon bits (optional)

What you'll do:

Fill pot with water and bring to a boil. Add potatoes and bullion cubes. Boil 14-15 minutes so potatoes are fork tender but still a little firm. Steam broccoli until fork tender and cut up florets. Drain some of the potato water so it barely covers the potatoes (if needed- it is for a thicker soup) Leave off of heat. Add broccoli and cream of chicken soup to potatoes and water. put on medium heat and add velveeta cheese cubes. Stir constantly until melted. Add salt and pepper and extra shredded cheese to your liking. Stir. Add Oscar Mayer bacon bits if you'd like. Serve in bread bowls. (Or serve with rolls, bread or breadsticks.) 

Makes about 4 servings.