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This soup was a big hit with the family and was a great way to use up older veggies. The carrots and squash give it a lovely golden color and a rich flavor.
Total Time: 1 hour
You could substitute or add any root vegetables to this soup. Sweet potatoes, parsnips, or any kind of squash would work great. Just make sure you have as much potato as you have other ingredients to better disguise the flavor.
Cook veggies until soft. Add soups and seasonings. Bring to a boil. Simmer a little. Remove from heat. Add cheese. Cover and let set until cheese is melted.
By Robin from Washington, IA
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In a large kettle, cook potatoes, carrots and celery in water until tender, about 20 minutes.
Drain, reserving liquid and setting vegetables aside. In the same kettle, saute' onion in butter until soft.
Stir in flour, salt and pepper, gradually add milk, stirring constantly until thickened.
Gently add and stir in cooked vegetables.
Add 1 cup or more of reserved cooking liquid until soup is desired consistency.