Vegetable Cheese Soup
My mom made a similar soup growing up, only without broccoli. If you don't mind the flavor of Velveeta cheese, you will love this soup. For leftovers, we served this soup in a bread bowl. Rating: 10/10
(picture to come)
Ingredients (veggies):
- 4 cups cubed potatoes
- 1 onion, chopped
- 2 cups sliced carrots
- 2 cups chopped celery
- 3 cups cut-up broccoli
Ingredients (cheese sauce):
- 1/2 cup margarine
- 3 tablespoons flour
- 2 cups milk
- 1 pound Velveeta cheese, cubed
- 1 teaspoon dry mustard
- 1/4 teaspoon pepper
- 3 chicken flavored bouillon cubes (or 1 tablespoon bouillon granules)
Directions:
1) Boil all veggies but broccoli in 2 cups of water for 10 minutes. Add the broccoli and boil for 10 more minutes. DO NOT DRAIN.
2) In saucepan, melt margarine. Stir in flour. Add milk and cook, stirring constantly, until thick. Add cheese and other ingredients. Mix until smooth. Add to undrained veggies and heat together but do not boil.
