Submitted by Angela Sollenberger Counterman of Altoona
2 large potatoes, peeled and diced
1/2 pound Velveeta cheese cubed
2 tablespoons chicken bouillon
1 can cream of celery condensed soup
1 small onion chopped
2 quarts milk
2 tablespoons butter
2 cups broccoli, finely chopped
Salt and pepper to taste
In a 4-quart pan, cook potatoes, onion and bouillon until soft in just enough water to cover. Do not drain. Slightly mash approximately 1/3 of the potatoes. Add the remaining ingredients and heat until cheese is melted, stirring often.
Depending on how thick you like your soup, you can use more potatoes and frozen broccoli can also be used.