Very Cheesy Chicken Broccoli Cheese Soup - cooking recipe

Ingredients

4 cups water
2 chicken bouillon cubes
2 cups diced potatoes
1 (8 ounce) package frozen broccoli florets
2 cups carrots (optional)
1 cup chopped onion (optional)
2 (10 ounce) cans cream of chicken soup
1 (10 ounce) can milk (cream of chicken can)
1 (1 1/2 lb) Velveeta cheese

Preparation

Dice the potatoes, chop carrots and onion into small pieces. Dice the Velveeta into small cubes and store in the fridge.
Pour 4 cups of water and 1-2 chicken bouillon cubes into a large pot, bring to a boil. Add potatoes, carrots & onions. After about 10+ minutes (original recipe said about 5 minutes, but the broccoli disintegrates if you put it in too soon) add the box/bag of broccoli.
Cook about 15 minutes or until the veggies are done.
Add the cream of chicken soup and one soup can of milk.
Cook, stirring often, for about 5 minutes.
Slowly add the Velveeta cubes while stirring.
Cook, stirring often, until all cheese is melted (try not to scrape the bottom of the pan with your spoon as the bottom sometimes has a layer of browned soup, if you scrape it off you will get chewy brown bits in your soup!) Note: This is when I like to add my cooked chicken, mushroom and steamed broccoli.
Serve with Italian bread for dipping. This soup is so thick and rich, you really don't need any side dishes, but I usually serve it with a salad.
Leftover soup can be frozen or refrigerated.
ENJOY!