Cheesy Potato and Broccoli Soup

By McLean

Ingredients

• 6 medium potatoes, peeled and chopped (6 cups)
• 2 1/2 cups water
• 1 medium chopped onion
• 3 packets chicken bouillon
• 1 1/2 cups (6 oz.) Velveeta Cheese
• 1 to 1 1/2 cups grated sharp cheddar
• 1 can evaporated milk
• Chopped broccoli (as much as desired)
• Lawry's Seasoned salt to taste
• 1 package Smithfield sliced ham, diced (optional but very good)

Preparation

Step 1

Place potatoes, water, onion, and bouillon in a large stockpot. Cover and cook until potatoes and onion are soft. Mash potato mixture. Add broccoli, cheeses and milk to soup. Cook on low heat until cheese is melted and broccoli is soft. Season with Lawry's to taste.

NOTE:
If soup is not thick enough, instant potato flakes may be added.