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Friday, April 24, 2009

Cheese Soup

1 c. potatoes
1 c. carrots
1 c. broccoli
1 c. cauliflower
1 c. onion
1 c. celery
3 c. water
2 chicken bouillon cubes

Simmer all the above ingredients for 1/2 hour or until tender then add:

2 cans cream of chicken soup
1 lb velveeta cheese

stir until all the cheese is melted.

submitted by: Janene Erickson (soup swap 10/2005)
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2 comments:

  1. UnknownApril 30, 2009 at 3:44 PM

    This is seriously the best recipe. My husband absolutely loves it. I swear anytime I ask him what he wants for dinner, he mentions this. So, so good. And if you can find bread bowls it makes this dinner even better!

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  2. KrystaSeptember 12, 2009 at 3:44 PM

    I just made a recipe that is basically a quicker version of this same soup. It uses a can of diced potatoes, and a 16oz bag of frozen mixed veggies. I used the California mix, which is broccoli, carrots and cauliflower, just like this recipe calls for. Everything else is the same, except mine didnt call for the celery and onion. I think next time I make it, I will use the celery and onion in the water with the boullion that I cook the chicken in, since I use it for the water called for in the recipe.

    It was DELISH! Will isn't here to try it yet, but I know he will love this soup, and it's got a TON of veggies in it, which is good.

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