I'm so happy it's Fall! I love the cooler weather and eating soup and bread! Plus, if you take a veggie tray and everyone eats everything except the large amounts of broccoli you get, this is great for those leftovers!
1 can Cream of Chicken soup
3 cups water
3 cups milk
16 oz (1 pound) frozen broccoli or fresh (You can even set some aside or use extra and steam then mash. It will help the soup be thicker)
16 oz Velveeta Cheese Cut into smaller cubes
2 tablespoons flour or Cornstarch. (I did flour; made it a little lumpy.)
2 tablespoons butter
4-5 large potatoes peeled and cubed
About half a cup of shredded cheese I used the Mexican cheese, mild cheddar with Monterrey jack, because that was what we had in the fridge
Bring to a boil the water, milk, butter and potatoes.
When the potatoes are tender add the broccoli.
When the broccoli is parboiled add the can of soup and mix together.
Next add the Velveeta and flour
Once it is all mixed together add the shredded cheese. If you like it cheesier add more cheese
After it is done you can eat immediately or put in a crock pot if you need it later. Just don't leave it on the burner or it will burn to the bottom. This is finished in about 15 minutes! So fast and delish! We're eating this with Costco rolls. I love those!
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