Hearty Cheese and Vegetable Soup
TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 2 servings.
Thick and creamy, this soup is chock-full of rich, cheese flavor. I came home with this recipe after an exchange at my church several years ago and I have shared it with many. I hope you enjoy it as much as we do. —Suzanna Snader, Fredericksburg, Pennsylvania
Ingredients
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1-1/2 cups cubed peeled potatoes
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1/2 cup water
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1/4 cup sliced celery
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1/4 cup sliced fresh carrots
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2 tablespoons chopped onion
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1/2 teaspoon chicken bouillon granules
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1/2 teaspoon dried parsley flakes
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1/4 teaspoon salt
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Dash pepper
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1-1/2 teaspoons all-purpose flour
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3/4 cup milk
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1/4 pound process cheese (Velveeta), cubed
Directions
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1.
In a small saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
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2.
In a small bowl, combine flour and milk until smooth. Stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheese until melted.
Nutrition Facts
1 cup: 366 calories, 18g fat (10g saturated fat), 65mg cholesterol, 1300mg sodium, 38g carbohydrate (10g sugars, 3g fiber), 15g protein.
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