Broccoli Three Cheese Soup

1. 1

   Pour half of chicken stock (1 can) in a medium-sized saucepan. Heat on medium low. Add the onion flakes, onion powder, salt and pepper. Dice the Velveeta cheese and add to the broth, stirring frequently.

2. 2

   Chop broccoli into desired size (you can use frozen or fresh) and add to the broth. Diced the cream cheese and add to the soup, stirring frequently to mix all the cheeses. Add the shredded cheese to the soup. Simmer on low to medium-low for 20 to 30 minutes or until the cheeses are well incorporated.

3. 3

   The soup will begin to thicken; slowly pour the remaining chicken stock into the saucepan while stirring. Add as much or little as you like according to your preferred consistency. You may not need the entire second can.

4. 4

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.