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Cheese Soup

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“Don't throw away that leftover veggie tray. Try this delicious Cheese Soup recipe that came from my sister-in-law Michele Thornburg in Moberly, MO. I added some minced garlic, salt & pepper. Instead of using the frozen California Medley, I chopped up the broccoli, carrots, and cauliflower left from Thanksgiving. Serve with French or Sourdough Bread.”
READY IN:
1hr 15mins
SERVES:
8
YIELD:
12 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook above ingredients 20 minutes (until potatoes are al dente).
  2. Add 1 package of California Mix (or 1 cup each of chopped broccoli, chopped carrots, and chopped cauliflower). Simmer for another 20 minutes.
  3. Turn heat down as low as possible. Then add 2 cans Cream of Chicken soup, and 1 pound of Velveeta Cheese. Allow cheese to melt, stirring occasionally -- about 20 minutes longer. Continue to use low heat after adding soup and cheese. This can stick easily.

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