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Sauté broccoli and onions in olive oil. Cook potatoes in small amount of water and chicken bullion. When cooked, remove potatoes, but don’t discard the water. Add cornstarch to potato water and thicken. Add in broccoli, onions, and potatoes. Mix Ro Tel and Velveeta. Heat until melted and mixed. Put half the mixture into the soup. Reserve half for chips and salsa. Add half and half until you have a desired consistency. Add pepper. Serve and enjoy.
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