You know those recipes that you take you three trips to two different grocery stores? That you need to start the night before? That cost more when you make it than if you just got in the car and went to a restaurant?
This is NOT one of those recipes.
This is a recipe that I got from my sister, who was embarrassed because it was so easy.
Now, I’m giving it to you. And, believe me, I feel the same way. You will not see Bobby Flay whipping up a batch of this soup anytime soon. But I guarantee that some bee-hind whoopin’ busy mamas are going to making broccoli cheese soup this week.
2 (10 oz) boxes frozen chopped broccoli
2 (10 oz) cans Cheddar Cheese Soup
2 (10 oz) cans Cream of Potato Soup
1 (10 oz) can Rotel tomatoes
Combine everything in a pot. Fill up one of the soup cans twice with water and add that to the mix. Heat it up and keep it cooking on low until the broccoli is done (about 20 minutes).