Never Too Late: Cream of Broccoli and Cauliflower Soup

This recipe was sent to me by Mary Howard. Mary is a faithful fan at A'lil Country Sugar fan page. We have been emailing each other back and forth for a while now.

And let me tell you a little bit about Mary:

Mary is truly an inspiration. She has taken the time to share with me a little bit about herself. She is the one that is driving me to eat more healthy, smaller portions, and she lets me know if I make a mistake reading food labels. See, Mary is diabetic and she is doing everything she can to control her disease through the foods that she eats. She wants to be medicine free. And that is what she is working toward. She knows it won't happen overnight, but her approach is amazing.

I think we all need to form a line and let Mary take high fives......I just love being involved with people that set goals for themselves and have an ambitious drive. Kind of rubs off on other people. Her drive rubbed off on me.....

I have never had cream of broccoli/cauliflower soup with potato cubes in it. And this soup is so easy to make. Just add water to the top (just cover) of the veggies. Boil till tender and then add the rest of the ingredients. Quickness to the table.....

Cream of Broccoli and Cauliflower Soup

1 pkg. (16 oz.) frozen broccoli/cauliflower mix

2 medium potatoes, peeled and diced

2 TBS chicken bouillon

1 slice Velveeta cheese (1/2 - 1 inch), cubed

2 slices crumbled pepper jack cheese (added a little bite)

1/4 c. milk

Place veggies in pot. Cover with water. Once boiling, add bouillon, stir and simmer on medium until veggies are tender. Add cheese and stir until melted. Add milk, heat through, and serve.

I did not have add any other seasonings to this soup. It was perfect!