Cheese Soup
Ingredients:
- 2 1/2 cups chopped celery
- 1/2 cup chopped onion
- 1 1/2 cup chopped potatoes
- 1/2 bag frozen mixed vegetables
- 1 Tbsp. chicken bouillon granules
- 2 1/2 cups water
- 2 1/2 cups milk
- 3 Tbsp. butter
- 1 lb. Velveeta cheese
Directions:
Combine all vegetables, granules, and water and cook until vegetables are tender. Drain. Add cheese, milk, and butter. Cook on low until cheese melts. For thinner soup, add more milk.
By Robin from Washington, IA
Cheese Soup
This is very yummy with some fresh bread!
Ingredients:
- 1/4 cup celery, chopped
- 1/4 cup carrots, chopped
- 1/4 cup onion, chopped
- 1 cup water
- 1 cup chicken broth
- cheese, to taste
White sauce:
- 1/4 cup margarine
- 1/4 cup flour
- 2 cups milk
Directions:
Cook vegetables in water until tender. Do not drain. Make white sauce by melting margarine in saucepan. Add flour, stirring until smooth and bubbly. Slowly add milk, stirring constantly, until thickened and smooth. Add broth, vegetables, and cheese. Stir until cheese is melted.
Servings:
2-4
Prep Time:
20-30 Minutes
Cooking Time:
varies - just until cheese is melted and soup is heated through Minutes
By Robin from Washington, IA
Shared on: 11/28/2011
Cheese Soup
This is very easy to make. I love the ham and cheese flavor!
Ingredients:
- 2 cups boiling water
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/4 cup ham, diced (can use more if you like)
- 1/4 cup chopped onion
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 cup margarine
- 1/4 cup + 2 Tbsp. flour
- 2 cups milk
- 8 oz. Velveeta cheese
- 2 tsp. chicken bouillon
Directions:
Simmer carrots, celery, onion, ham, salt, pepper, and bouillon in water for 10 minutes. Make a white sauce with margarine, flour and milk. Add cheese to white sauce until melted. Pour vegetables into white sauce without removing water. Heat, but do not boil. Watch closely so it does not scorch!
Servings:
6
Prep Time:
20-30 Minutes
Cooking Time:
30 Minutes
By Robin from Washington, IA
Shared on: 11/02/2011
Ingredients
- 1 cup chopped carrots
- 4 Tbsp. margarine
- 2 cups chicken broth
- 4 cups milk
- 3 cups shredded American cheese
- 1/2 cup chopped celery
- 1/2 cup flour
- 1/2 tsp. salt
Directions
Cook carrots and celery in margarine over low heat until tender. Stir in flour. Add broth and salt. Then add cheese and milk. Heat through.
By Robin from Washington, IA
Ingredients
- 4 Tbsp. butter
- 1/2 cup diced carrots
- 1/2 cup diced green pepper
- 1/2 cup minced onion
- 1/2 cup minced celery
- 1/3 cup flour
- 1 qt. chicken stock
- 12 oz. mild cheddar cheese, shredded
- 1/8 tsp. baking soda
- 1 qt. milk
- salt and pepper (can use white pepper, too)
- 2 Tbsp. chopped parsley
Directions
Melt butter in soup pot. Add veggies and cook, until tender, not brown. Blend in flour and cook 1 minutes, stirring constantly. Add chicken stock and cook until thick. Add cheese and soda and stir until it melts. Add milk and stir until it makes a smooth sauce. Season with salt and pepper. Add parsley before serving, if desired.
By Robin from Washington, IA
In a stockpot, mix the water, butter, carrots and pepper together and simmer for 10 minutes.
Cook water, carrots and celery. In small skillet, saute' onions in margarine until tender.
In a large kettle or Dutch oven, combine water, frozen vegetables, celery, onion, green pepper, chicken broth, oregano and pepper.
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