Cheesy Vegetable Soup
- 3 cups diced potatoes
- 1/2 cup diced celery
- 1/4 cup onion
- 1/2 cup diced carrots
- 2 Tbsp. flour
- 1 cup water
- 1 chicken bouillon cube
- salt and pepper, to taste
- 1 1/2 cups milk
- 1/2 lb. cheese, cubed (Velveeta)
Mix together potatoes, celery, onion, water, and chicken bouillon cube. Add salt and pepper to personal tastes. Heat in large covered pan on the stove for 15-20 minutes. Mix in milk and flour; stir roughly, then add cheese. Stir until cheese is melted and the soup is thick.
By Robin from Washington, IA
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- 1 qt. water
- 2 chicken bouillon cubes
- 1 cup diced celery
- 1/2 cup chopped onion
- 2 1/2 cups diced, peeled potatoes
- 1 cup diced carrots
- 1 bag frozen mixed vegetables (16 ounces)
- 2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
- 1 lb. process cheese but into cubes
Bring water to a boil in a large pot; add next six ingredients. Reduce heat and simmer, covered until all vegetables are tender, about 30 minutes. Stir in soup and cheese; cook until soup is heated through and the cheese is melted.
Source: Mrs. D. Dockter
By Raymonde from North Bay, Ontario
Cheesy Vegetable Soup
Sounds wonderful... I'm going to try it....Being a southern gal my body won't accept homemade soup without corn muffins.... Yummy
I love cheese and vegetables. This is filling, and perfect for cold weather. You might want to double the recipe though. Enjoy!
- 1 package (16 oz.) frozen mixed vegetables
- 1 can (10 3/4 oz.) chicken broth
- 1/4 cup butter
- 1/4 cup flour
- 1 cup milk
- 1 container (8 oz.) Wisconsin Sharp Cheddar Cold Pack cheese, or any other sharp cheese.
Simmer frozen mixed vegetables in chicken broth until tender. Set aside. Melt butter in saucepan over medium heat; stir in flour until smooth. Gradually add milk, stirring constantly. Cook and stir over medium heat until thickened.
Stir in sharp cheddar cheese until smooth. Stir in vegetables and broth. Turn heat down and heat slowly stir occasionally.
By Darlene from Fairview, PA
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