Miller-Style Cheese Soup
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
12 bowls
- Serves:
- 12
ingredients
- 2.46 ml olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 stalk celery, chopped
- 4 russet potatoes, cubed
- 5 chicken bouillon cubes or 5 vegetable bouillon cubes
- 907.18 g frozen mixed vegetables
- 3 (893.00 g) can cream of chicken soup
directions
- Note: Potatoes should be chopped into comfortable bite sized bits. When I was taught this recipe I was told to peel the potatoes full monty. But you can leave the skins on if you like. Now that I cook this soup myself I never remove them. They add a nice texture and interesting colour to the soup. All to your preference.
- Heat half (1/2) teaspoon of oil in stock pot, and add onion, garlic and celery. Cook on medium heat until onion turns translucent, and mixture is fragrant.
- Add cubed potatoes, then cover in cups eight (8) cups of water.
- Add five (5) bouillon cubes of your choice. Chicken is traditional, but you can substitute vegetable for a vegetarian alternative. Mix until well dissolved.
- Wait until water has heated, then add bag of frozen vegetables.
- Bring to a simmer and let cook until potatoes are just tender and fork-pokable.
- Add the cans of cream of chicken (or celery) soup and mix until well blended.
- Turn heat to low, and begin adding velveeta in small cubes. It's best to do this step slowly, and taste the soup every time a batch of cheese melts. Any mixture is fine depending on your preference.
- Remove from heat and serve with crusty bread for dipping. This soup is fabulous as leftovers, and tastes just as good cold as it does piping hot.
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