6 cups water
4 tsp chicken bouillion (or more to taste)
1 pkg frozen broccoli florets & stems
1 carrot, julienned
1 stalk celery, diced
1 can Campbell's cheddar cheese soup
1 can Campbell's Chunky Chicken Cheddar Broccoli soup
1 cup shredded cheddar cheese blend
Pepper to taste
3 tsp butter
4 tsp flour
In a large pot, bring water & bouillion to a boil and add veggies. Cook until tender. In separate small pot, create a light roux by melting butter then adding flour and cook a few minutes, stirring constantly, but do not let it darken. Add 3 cups of the broth from the veggies to the roux and stir until smooth before pouring into large pot. Add the two cans of soup & pepper. Using an immersion blender, puree veggies but stop when it reaches desired consistency. I like mine more pureed than chunky. Stir in shredded cheese until melted. Enjoy!
