cheese and vegetable soup

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

(1 RATING)

43 Pinches 1 Photo

Cheryl Howard

Bryant, AR

Updated on Feb 27, 2013

Easy and Good

Rate

prep time

cook time

method Stove Top

yield 10 serving(s)

Ingredients

5 - chicken bouillon cubes
1 - onion
2 cups potatoes
6 cups water
1 package frozen vegetable medley of broccoli, cauliflower and carrots
2 cans cream of chicken soup
16 ounces velveeta cheese, cubed

How To Make cheese and vegetable soup

Step 1

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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