Even though Spring is arriving, there are still a few chilly, rainy days to come, as I can see here today. Those days are still good for soup, and that's just what we had a few days ago. Without any meat in the kitchen, and few groceries, this cheddar broccoli soup caught my eye. It's super quick and easy, and even extra special when served in a bread bowl! (Watch for that recipe on Friday.)
First melt 2 tbs of butter, and add some onion powder to the bottom of a soup pot. Next add two cans of cream of chicken soup and 2-3 cups of milk. A package of frozen broccoli (thawed) needs to be added next. As the soup continues to cook on a low heat, lastly, you add 1-2 cups of cubed velveeta. Continue to stir the soup occasionally, so the cheese doesn't stick. Add salt, pepper, or other spices to taste.
When it's warm, you have a delicious cheddar broccoli soup.
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