Potato Broccoli Cheese Soup

6 c. Chicken Broth (49 1/2 oz. can)
1 onion, chopped
1 (10 oz - 16 oz) pkg frozen chopped broccoli
6-7 medium potatoes, peeled and cut in chunks
12 - 14 oz. Lite Velveeta cheese, cut in 1/2 cubes

Cook first 4 ingredients together until potatoes are tender (about 15 minutes for 1 inch chunks). Coarsely mash in pan. Add Velveeta; heat until melted. DO NOT BOIL, stir constantly. Season with salt and pepper to taste. (I use about 1 tsp. of Kosher salt and several grinds of black pepper.) Good with some crusty bread and fruit salad.


I like this recipe because it is quick (especially if you have someone else who will peel your potatoes for you like my Gary will). My friend, Ann Weaver, who was my Core Group leader at Community Bible Study several years ago, shared this when our group lunched at her house one Thursday after Bible study. Hope you enjoy it, too!