Hearty Cheese and Vegetable Soup

• Produce

  • 1/4 cup Carrots, fresh
  • 1/4 cup Celery
  • 2 tbsp Onion
  • 1/2 tsp Parsley flakes, dried
  • 1 1/2 cups Potatoes

• Canned Goods

  • 1/2 tsp Chicken bouillon granules

• Baking & Spices

  • 1 1/2 tsp All-purpose flour
  • 1 Dash Pepper
  • 1/4 tsp Salt

• Dairy

  • 3/4 cup Milk
  • 1/4 lb Process cheese

• Liquids

  • 1/2 cup Water

Found on tasteofhome.com

Description

Ingredients

• 1-1/2 cups cubed peeled potatoes
• 1/2 cup water
• 1/4 cup sliced celery
• 1/4 cup sliced fresh carrots
• 2 tablespoons chopped onion
• 1/2 teaspoon chicken bouillon granules
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon salt
• Dash pepper
• 1-1/2 teaspoons all-purpose flour
• 3/4 cup milk
• 1/4 pound process cheese (Velveeta), cubed

Directions

• Directions 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. 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. Yield: 2 servings. Originally published as Hearty Cheese Soup in Reminisce October/November 2007 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition