We had a half used bag of broccoli in the freezer so I heated that up and put some in my soup. I love broccoli with potatoes so it was a fantastic idea to add it. For those of you that don’t love broccoli you can just follow the recipe as is below.
Ingredients:
5 lbs russet potatoes peeled & diced
1 onion diced
4 stalks of celery sliced thin
1 stick of butter
2 TBS of Jameson Chicken Soup Stock (or 5 or 6 cubes of chicken boullion)
1 Box of Velveeta Cheese (cubed)
1 can of Rotel Tomatoes & Green Chilies ( hot or mild)
1 cup of instant potatoes (more if needed)
Directions:
In large pot sauté the onion and celery in the butter until translucent.
Add potatoes and cook 5 minutes – stirring occasionally.
Cover with water and add chicken stock. Cook until potatoes are tender.
Add 1 cup of Instant potatoes more if needed to thicken. Then add rotel and Velveeta cheese.
Stir constantly until cheese has melted