Cheese Broccoli Soup

From the kitchen of Judy Scott

Ingredients

2 cans cream of mushroom soup
2 cans cream of celery soup
2 cans cream of broccoli soup
1 can (12 ounce) evaporated milk
2 soup cans water
1 pound Velveeta cheese
1 bag frozen, chopped broccoli

Directions

1. Mix soup, evaporated milk and water in Crockpot.

2. Heat on low until hot throughout (about 2 - 3 hours).

3. Add Velveeta and frozen broccoli.

4. Heat another 1 - 2 hours until cheese is melted and broccoli is cooked through.

5. Serve hot.

This recipe can easily be cut in half.