Peel and rinse the potatoes, then cut them into 1 to 2-inch cubes. Try to keep them close in size so they cook evenly. Dice the onion and add both to a large soup pot.

Pour in the water and stir in both cans of cream of chicken soup. Use a large spoon to mix until everything is combined and the soup base looks smooth.

Place the pot over medium-high heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low and let it simmer for about 10 minutes. Stir occasionally to keep the bottom from sticking.

Stir in the frozen broccoli and continue cooking for another 10 minutes, or until the potatoes are fork tender and the broccoli is soft. If you’re using fresh broccoli, cook a few minutes longer.

Remove the pot from heat and add the cubed Velveeta cheese. Stir slowly until it’s fully melted and the soup is creamy and smooth. If the cheese isn’t melting easily, return the pot to low heat and stir until combined.

Stir in cooked, crumbled bacon for extra flavor. This step is optional but adds a nice salty crunch.

Ladle the hot soup into bowls and top with extra shredded cheese, bacon, or crackers. Serve with crusty bread for a cozy, filling meal.