DOT'S CREAMY BROCCOLI & CAULIFLOWER SOUP

4 CUPS WATER                        
2 CHICKEN BULLION CUBES             
2 CANS CHICKEN BROTH                
1/2 CUP DRIED ONION FLAKES          
1/2 CUP DRIED PARSLEY FLAKES        
2 LBS. VELVETA ( REGULAR & OR MEXICAN)   
1 CAN CREAM OF MUSHROOM SOUP
1 CAN CREAM OF CHICKEN SOUP
1 POTATOE
1 CAN OF CARROTS (OPTIONAL)
1 BAG EACH FROZEN BROCCOLI & CAULIFLOWER

1) SIMMER WATER, BULLION, BROTH, ONION, PARSLEY FLAKES, 
   AND 1 POTATOE - UNTIL THE POTATOE IS DONE.  
   TAKE THE POTATOE OUT.  ADD THE CANS OF SOUP. 
   (YOU MAY ADD A CAN OF CREAM OF POTATOE SOUP IF YOU LIKE.)
   STIR UNTIL ALL LUMPS ARE DISSOLVED.  CHOP OR MASH THE 
   POTATOE AND RETURN IT TO THE POT.

2) CUBE THE VELVETA AND ADD IT TO THE POT.  ONCE THE CHEESE 
   IS MELTED, ADD THE FROZEN VEGGIES.  CONTINUE TO COOK ON A 
   LOW HEAT UNTIL THE VEGGIES ARE THAWED.  THIS TAKES ABOUT 
   5 TO 10 MIN.  THE CHEESE TENDS TO STICK TO THE BOTTOM OF THE 
   POT - SO KEEP STIRRING.  

THIS MAKES A LOT OF SOUP - SO USE A VERY LARGE POT - I USE A 
ROASTER.  IT FREEZES VERY WELL.