Broccoli Cauliflower Cheese Soup Recipe

Ingredients

3 quarts water8 teaspoons chicken bouillon granules2-1/2 cups diced peeled potatoes1 cup chopped celery1/2 cup chopped onion2 packages (10 ounce each) frozen chopped broccoli1 package (16 ounces) frozen cauliflowerets2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted1 pound Velveeta, cubed1/2 teaspoon dried thyme1/4 teaspoon pepper

Preparation

In a Dutch oven, combine the first five ingredients. Bring to a boil. Reduce heat, cover and simmer for about 20 minutes or until vegetables are tender. Add broccoli and cauliflower; cook over medium heat for 10 minutes.

Stir in the soup, cheese, thyme and pepper; simmer for 20 minutes, or until heated through, stirring occasionally.