Yield: 10 servings; about 4 quarts
4 chicken bouillon cubes
4 cups water
2 1/2 cups cubed peeled potatoes
1 cup diced celery
1 cup diced onion
1 (20-ounce) package frozen chopped broccoli
2 (10 3/4-ounce) cans condensed cream of chicken soup
1 pound processed cheese (such as Velveeta), cut into chunks
Combine bouillon cubes, water, potatoes, celery and onion. Cook, covered, about
20 minutes or until vegetables are tender. Add broccoli; cook about 10 minutes.
Stir in soup and cheese, then heat until cheese melts.