California Cheese Soup

Name: California Cheese Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 12 servings (3 quarts).
Ingredients: 1 quart water; 2 chicken bouillon cubes; 1 cup diced celery; 1/2 cup diced onion; 2-1/2 cups diced peeled potatoes; 1 cup diced carrots; 1 package (16 ounces) frozen California-blend vegetables; 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted; 1 pound process cheese (Velveeta), cubed

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

1 quart water
2 chicken bouillon cubes
1 cup diced celery
1/2 cup diced onion
2-1/2 cups diced peeled potatoes
1 cup diced carrots
1 package (16 ounces) frozen California-blend vegetables
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 pound process cheese (Velveeta), cubed

Directions

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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