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Cream of Vegetable Soup Recipe

Ingredients
  • 13 cups water
  • 1 cup onion, diced
  • 2 cups carrots, diced
  • 2 cups celery, diced
  • 5 cups potatoes, peeled, diced
  • 4 packages frozen broccoli & cauliflower (10 ounce pkgs)
  • 10 chicken bouillon cubes
  • 2 pounds processed cheese, cubed
  • 4 cans cream of chicken soup
Directions
Chop all raw vegetables fine or put through food chopper.

Add to raw vegetables, water, broccoli and cauliflower in a large stock pot. Simmer until vegetables are tender.

Turn off heat. Add cheese and soup. Stir well until cheese is melted.

**NOTE: DO NOT BOIL. Use a heavy pan.

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