an the cream of potato soup, 1 soup can of water, the
Combine Stock, water, soup and cubed velveeta cheese into crock pot until creamy and smooth.
Boil the shelled macaroni al dente, drain and pour into crock pot.
Add ham, blend lightly.
Crock pot should be set on high til liquid mixture blends, then turn to low or warm when adding macaroni and ham.
Let simmer for about half an hour, then serve.
In a saucepan bring the water and bouillon cube to a boil. Add the broccoli and carrot. Cook according to the broccoli package directions and remove from heat.Do Not Drain.
In a separate saucepan, melt the butter and slowly stir in the flour. Continue stirring while gradually adding the milk. Stir in the cheese, soup, onion, Worcestershire sauce, salt, and pepper. Add the broccoli mixture to the white sauce mixture and cook over medium to low heat until the soup is the desired thickness. Enjoy!
Mix bouillon cubes, water, onion, celery and potatoes together.
Cover and cook 20 to 30 minutes.
Add remaining vegetables and cook until tender.
Add cream of chicken soup and 1 cup water.
Add Velveeta cheese and cook slowly until all cheese is melted.
Sprinkle in bacon crumbs.
Combine 4 cups water and bouillon cubes to make broth.
Add celery, onion and potatoes.
Cook for 10 minutes.
Add frozen vegetables.
Cook another 10 minutes.
Add the two soups and 2 cans of water.
Heat through and add cubed Velveeta cheese.
Heat until cheese is melted.
Freezes well.
Cook first 4 ingredients in a large pot.
Add potatoes and broccoli and cook 10 minutes, then add chicken soup and Velveeta cheese.
Cook until cheese melts and soup reaches serving temperature.
Cook broccoli until tender& drain.
Cook onions in butter until tender& transparent.
Stir in flour& cook 5 minutes, stirring constantly.
Add milk slowly, stirring constantly.
Stir in grated cheese until smooth.
Slowly blend broth into sauce.
Add Velveeta cheese and stir until melted.
Puree 1/2 cup of the broccoli with a fork (or in the food processor).
Cut the rest of the broccoli into pieces.
Add all broccoli to the soup.
Simmer 15 minutes.
You can add more Velveeta for a cheesier flavor.
Boil water, bouillon cubes, potatoes, celery and onion for 20 minutes.
Add California mix and boil 10 minutes.
Add cream of chicken soup and Velveeta cheese.
Stir until well mixed and cheese is melted.
Mix bouillon cubes, water, onion, celery and potatoes together.
Cover and cook 20 to 30 minutes.
Add remaining vegetables and cook until tender.
Add cream of chicken soup and 1 cup water.
Add Velveeta cheese and cook slowly until all cheese is melted.
Sprinkle with bacon crumbs and serve.
Bring the first 4 ingredients to a boil.
Reduce heat; cook over low heat for 20 minutes.
Add the carrots, potatoes and broccoli.
Bring to a boil.
Reduce heat and simmer for 30 minutes, covered.
Add the cream of chicken soup, water and Velveeta cheese.
Heat just until cheese melts.
Into a 5-quart pot, place water, bouillon cubes, onion, celery and potatoes.
Bring to a boil, then simmer 10 minutes.
Add broccoli, cauliflower, mushroom soup, Velveeta cheese, salt and pepper.
Cook several hours, 5 or more, on simmer.
Stir often so cheese doesn't rise to the top.
(May use cream of potato soup and your choice of vegetables, fresh or frozen).
Makes 10 to 12 servings.
Cook first 7 ingredients 30 minutes with pan covered.
After mixture begins to boil, add chicken soup, water (to rinse out cans) and Velveeta cheese.
Cook until all cheese is melted.
Serve with Mexican cornbread.
Combine first 4 ingredients.
Boil 20 minutes.
Add California Blend vegetables.
Boil 10 minutes more.
Add cream of chicken soup and Velveeta cheese.
Cook slowly until cheese melts.
Very good.
Saute carrots and onion in oleo.
Finely chop bag of broccoli and cauliflower.
Add vegetables and chicken broth to the stockpot.
Simmer 30 minutes.
Add cans of cream of potato soup and grated Velveeta cheese (I use approximately 8 ounces cheese). Simmer 10 minutes over very low heat.
Just before serving, stir in a small carton of sour cream.
dd frozen broccoli, and Velveeta cheese, when the cheese is completely melted, add
In a 5 to 6-quart pan, simmer the broth, water, bouillon, potatoes, celery, carrots and onion.
When half done, add broccoli and cauliflower.
Cook until barely tender, then add undiluted soup.
Stir with vegetables; don't stir excessively.
Add chopped chicken; simmer, but do not boil.
When hot and almost ready to serve, add Velveeta cheese.
Heat slowly, until cheese is melted. Scrape bottom of pan often so cheese won't scorch.
Do not boil.
Saute carrots and onion in stick of butter.
Blend in food processor, chop fine.
Remove and put into stock pot.
In food processor, finely chop cauliflower and broccoli.
Add vegetables to chicken broth; homemade can be used.
Simmer for 30 minutes. Add potato soup and chopped Velveeta cheese.
Simmer 10 minutes over very low heat.
Just before serving, stir in a small carton of sour cream.
In a large size pot, melt the Velveeta cheese and evaporated milk on low heat.
Pour into a crock-pot.
Add all of the celery soup, drained mixed veggies and beans.
Take a whisk and mix the soup into it good.
Turn on and cook several hours.
So easy and so good on a cold day.
Bring to boil first four ingredients and cook for twenty minutes, covered. Add carrots, potatoes and mixed vegetables. Cover and cook for 30 minutes. Add cream of chicken soup and Velveeta cheese, heat until cheese is melted. Serve hot.
Add potatoes, carrots, onions and bouillon cubes to water. Cook until carrots are tender. Add cauliflower and broccoli; cook until tender. Add cans of cream of chicken soup and stir well. Add Velveeta cheese. Stir in and let melt.