Cheese and Vegetable Soup

Name: Cheese and Vegetable Soup
Yield: 10
Cuisine: American
Ingredients: 5 chicken bouillon cubes; 1 onion; 2 c potatoes; 6 c water; 1 pkg frozen vegetable medley of broccoli, cauliflower and carrots; 2 can(s) cream of chicken soup; 16 oz velveeta cheese, cubed

By Cheryl Howard
@Cheryl_Howard

Easy and Good

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Method:

Stove Top

Ingredients

5

chicken bouillon cubes
1

onion
2 c

potatoes
6 c

water
1 pkg

frozen vegetable medley of broccoli, cauliflower and carrots
2 can(s)

cream of chicken soup
16 oz

velveeta cheese, cubed
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How to Make Cheese and Vegetable Soup

Step-by-Step

Heat water to boil. Add bouillon cubes, potatoes and onions. Cook until almost tender. Add frozen vegetables and soup. Bring back to low boil until vegetables are about tender. Add cheese and simmer about 10 minutes to blend flavors. Soup can be cooked ahead of time, up to adding cheese. Reheat, add cheese and simmer. Stir often with wooden spoon during simmering since cheese tends to stick on bottom.

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