Cheesy Vegetable Soup
Cheesy Vegetable Soup is dedicated to my mother-in-law who lost her battle with cancer last year. She created the original recipe and I altered it to our taste. She loved to feed people and see them happy. This is also a great way to get your kids to eat their vegetables. You can switch up the vegetables to suit your taste. This one pot recipe is an absolutely fantastic fall and winter dish. Make sure to serve it with warm, crusty French bread to make it even more special.
Notes
This recipe was submitted as part of the Swiss Diamond One Pot Wonder Recipe Contest.
Serves15
Preparation Time20 min
Ingredients
- 6 medium Russet potatoes
- 3 stalks of celery
- 1 onion
- 6 chicken bouillion cubes
- 3 (12-ounce) cans cream of chicken soup
- 1 (32-ounce) block of Velveeta
- 1 frozen bag cauliflower florets
- 1 frozen bag broccoli florets
- 1 frozen bag cut carrots
Instructions
-
Peel and cube potatoes to bite size pieces. Chop celery and onion. Cube Velveeta cheese.
-
Put potatoes, onion and celery in a large sauce pot and cover with water. Boil until tender.
-
Add frozen vegetables and bouillon cubes. Cook until vegetables are tender. Then add cream of chicken soup. Stir until well blended.
-
Add cubed Velveeta cheese and stir until smooth
-
Serve with some warm, crusty French bread and enjoy!