“This is a great recipe--full of flavor. The salsa adds just a little kick that is surprisingly delightful. I used evaporated milk in place of the milk and regular potatoes instead of hash browns. Recipe courtesy of Taste of Home Contest Winning Annual Recipes 2009 and Peggy Hendrix of Richardson, Texas.”
READY IN:
50mins
SERVES:
9
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, combine the water, bouillon cubes, vegetables, salt, and pepper.
  2. Bring to a boil. Reduce heat and cover and simmer for 8 to 10 minutes or until the vegetables are tender.
  3. Combine the flour and milk until smooth.
  4. Gradually stir into the soup. Bring to a boil and cook and stir for 2 minutes or until thickened.
  5. Reduce heat to low. Add the cheese and cook and stir until cheese is melted.
  6. Add the salsa and cook and stir until heated through.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: