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“Smooth,filling soup. Good for a Fall-day lunch. The amount of "Zest" this soup had, depends on how much Pepper you like in your food.This soup recipe came from a client of mine, Orpha.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and chop vegetables.
  2. Combine vegetables with chicken broth in soup pot, reserving the milk and cheese to add later.
  3. Cook slowly, until vegetables are tender.
  4. Stir, to keep from sticking.
  5. Add "soup" to blender, puree.
  6. Pour blended soup back into soup pot.
  7. Whisk in milk.
  8. Reduce heat and add cubed Velveeta.

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