Broccoli Cheese Soup

This is what we are having for dinner tonight. It is the best broccoli cheese soup I have ever had. All of my kids love it--they even eat the broccoli! This recipe is also fantastic because it comes together fast. 30 minutes and it looks like you actually cared enough to plan ahead.

If I'm in a crazy mood, I sometimes make bread bowls to go with it. But not tonight. I just made some whole wheat bread instead. Because I'm lazy like that.

Broccoli Cheese Soup
Combine and cook for 15 minutes:
4 chicken bouillon cubes in 1 qt water
1 c celery, chopped
1 c grated carrots
1 c chopped onion
1 1/2 c potatoes, diced

Add:
16 oz package broccoli

Cook for 15 minutes and then add:
2 cans of cream of chicken soup
1 lb. velveeta cheese


Crusty Soup Bread Bowls
Ingredients:
2 Tb. yeast
2 c. warm water
1 Tb. sugar
2 tsp. salt
5 c. flour
Cornmeal

Dissolve yeast in water. Add sugar, salt and 3 c. of flour. Beat 3 minutes. Gradually add remaining flour to make a stiff dough. Knead on lightly floured surface until dough is smooth and elastic. Place in greased bowl, cover and let rise until double. Punch down and divide into 8 pieces. Form each piece into a ball and place on baking sheet sprinkled with cornmeal. Cover and let rise until double in bulk. Bake at 375 degrees F. for 25 minutes. Cool. Cut off tops, scoop out bread to make a bowl. Eat interior bread with soup. Makes 8 large bowls, or 10 small bowls.