Another whirlwind of a week has begun! Blogging, baking, cooking, photographing, editing, mothering, wifing and preparing to spend time with Santa in a mall this coming weekend. Life is crazy, but so much fun, isn't it?!
A fellow heart mama of mine generously gave me this recipe, and I am so thankful that she shared it. Dan and I had some friends over last week and we made it for them. It was delicious and creamy and it pleased all of our bellies. Thanks, Hollie! We will make this one again and again.
In a large skillet over medium-high heat, heat 3 cups of water. Add 3 chicken bouillon cubes and stir until dissolved.
Add to the skillet:
1 medium yellow onion, chopped
4 stalks celery, sliced
3 carrots, sliced
1 cup broccoli florets
1 cup cauliflower florets
1 medium Russet potato, skinned and chopped into 1/2-inch cubes
Simmer for 30 minutes.
Add 2 cans of cream of chicken soup and bring to a boil.
Add 1 1/2 pounds of Velveeta cheese, cut into cubes. We used 1 pound of Jalapeno Velveeta and a 1/2 pound of the Original Velveeta, but feel free to mix and match flavors as you wish.
Stir until smooth, and do not bring to a boil once the cheese has been added.
Serve in a bread bowl or with bread.
Enjoy! Happy early Thanksgiving! Here's hoping you enjoy the food and precious time with family this week.