Broccoli and Cheese Soup

At this point in May, I believe all the "winters" are over. However, if another cold snap comes up, here's a really good soup you can have ready to serve in no time flat. It's supposed to be in the upper 40s when I walk out the door this morning, but it'll warm up quite a bit throughout the day. I have another very similar version, which includes using one 20 oz. bag of frozen vegetables instead of the broccoli, that is just as good. Just fix a pan of cornbread or hoe cakes and it's ready to go. This is so creamy and good, you won't even notice it's meat-free!

In a large pot, add:
1 1/2 quarts water
4 chicken bouillon cubes (or 4 tsp. Better than Bouillon chicken base)
1 cup diced onion
Boil 20 minutes, stirring several times.

To the broth add:

2-1/2 cups diced potatoes
Head of chopped broccoli

Let the potatoes and broccoli come to a boil and cook for 20-30 minutes or until tender. 

To finish:

Lower the heat on the stove.
Add 2 cans cream of chicken soup
1 lb. cubed Velveeta cheese
Stir until smooth.

This version uses cream cheese instead of soup: Creamy Broccoli Soup