4 chicken bouillon cubes 4 cups water 2 cans cream of chicken soup 1 (10 to 12 ounce) box chopped broccoli 1 1/2 cups raw potatoes, diced 1 small onion, chopped 1 pound Velveeta cheese
Boil 4 cups of water and dissolve bouillon in it. Add the vegetables and cook over low heat until potatoes are soft. Add cheese and cook until melted.
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