Beer Cheese Soup #2 Recipe

  • 1 can 98% fat-free cream of chicken soup
  • 1 can 98% fat-free cream of celery soup
  • 3 cups water
  • 3 beef bouillon cubes
  • 1 can light beer
  • 1 pound Kraft Velveeta Light cheese
  • 13 ounces country style hashbrowns
  • 2 cups frozen chopped broccoli
Heat 1 cup of water, dissolve into it bouillon cube. Combine soups, water, bouillon, beer and cheese into large pot. Heat through until cheese has melted, stirring occasionally so cheese does not burn to bottom. Once heated through, mix in raw hashbrowns and broccoli. Heat through and enjoy! Serves 12 (1 cup).

Can use up to 4 bouillon cubes or less, dependent on personal preference/taste. Use desired veggies.

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