quick garden cheese soup

Name: Quick Garden Cheese Soup
Ingredients: 1 cup(s) celery; sliced; 1 cup(s) onion; chopped; 2 tablespoon(s) margarine; 2/3 cup(s) flour; unsifted; 4 cup(s) water; 2 tablespoon(s) instant bouillon-chicken flavor or 6 chicken flavor bouillon cubes; 1/4 teaspoon(s) pepper; 2 cup(s) frozen broccoli, cauliflower and carrot combo; 1 cup(s) frozen hash brown potatoes; 3 cup(s) milk or half and half; 2 1/2 cup(s) cheddar cheese; shredded

(1 RATING)

29 Pinches

Melissa Snow

Hillsboro, OR

Updated on Nov 19, 2010

I made this soup for a scrapbooking retreat a few years ago. It was my first time making it and fortunately it was a success.

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Ingredients

1 cup celery; sliced
1 cup onion; chopped
2 tablespoons margarine
2/3 cup flour; unsifted
4 cups water
2 tablespoons instant bouillon-chicken flavor or 6 chicken flavor bouillon cubes
1/4 teaspoon pepper
2 cups frozen broccoli, cauliflower and carrot combo
1 cup frozen hash brown potatoes
3 cups milk or half and half
2 1/2 cups cheddar cheese; shredded

How To Make quick garden cheese soup

Step 1

In large kettle or dutch oven, cook celery and onion in margarine until tender. Stir in flour until smooth. Gradually add water then bouillon, pepper and vegetables; bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Step 2

Add milk and cheese. Cook and stir until cheese melts and soup is hot (do not boil). Garnish as desired. Refrigerate leftovers.
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