Tim T's Delicious Soup - Fountain County INGenWeb Project

2 Campbell’s cream of potato

2 Campbell’s cream of celery

1 Campbell’s cream of mushroom (if you like mushrooms – if not, omit)

1 Campbell’s cheddar cheese soup

1 32 oz. container chicken broth

1 pkg frozen broccoli

1 qt half and half

Put chicken broth in pan and add frozen broccoli. Chop broccoli into fine bits, or leave chunky (depending on your preference). (Just fyi, we bring the broccoli / broth to a boil and then pour the broccoli and broth into the blender and run it until the broccoli bits are very fine.)

Add all the soups and broth / broccoli together, constantly stirring as you add each one. If you wait and stir at the end, it’s very hard. Add the cheddar cheese last.

After all the soups are in, reduce heat and add the half and half. DO NOT let it boil after that or the half and half will be awful.

I turn the heat up as I’m adding in all the soups (plus the chicken broth) and get it good and hot. Then I reduce the heat to the low setting, let it sit for a minute or three and then add the half and half, stirring all the while. After the half and half is mixed in well, just let it stay on warm and it’s good to go.

Enjoy!

Note from KZ: The last time I made this there was no canned Cheddar soup so I used Bear Creek Broccoli Cheddar (a dry mix I fixed in the chicken broth and added a ½-3/4 can of water to it) – I also didn’t fix the broccoli as there was none of that at the store but there is a lot in the Bear Creek soup and I do believe it was even better that way) – at any rate, it is one DELIC soup!! Taken it to 3-4 places now and everyone absolutely LOVES IT!  _My boss is great !