California Cheese Soup
TOTAL TIME: Prep: 10 min. Cook: 40 min.
YIELD: 12 servings (3 quarts).
This quick and easy recipe will become a favorite in your home.—Darla Dockter, Fargo, North Dakota
Ingredients
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1 quart water
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2 chicken bouillon cubes
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1 cup diced celery
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1/2 cup diced onion
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2-1/2 cups diced peeled potatoes
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1 cup diced carrots
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1 package (16 ounces) frozen California-blend vegetables
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2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
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1 pound process cheese (Velveeta), cubed
Directions
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1.
Bring water to a boil in a large kettle; add next six ingredients. Reduce heat and simmer, covered, until all vegetables are tender, about 30 minutes. Stir in soup and cheese; cook until soup is heated through and the cheese is melted.
Nutrition Facts
1 cup: 194 calories, 11g fat (6g saturated fat), 26mg cholesterol, 856mg sodium, 14g carbohydrate (6g sugars, 2g fiber), 10g protein.
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