Thursday, May 24, 2012

Cheesy Vegetable Soup

After the welcome rain we had the weekend before left a cool nip in the air, I fixed some Cheesy Vegetable Soup to knock the chill off. Plain old crackers just won't do with a soup like this. I fixed up some hoe cakes to eat on the side. I prefer them over cornbread any day. 

In a large pot, add:
  • 1 1/2 quarts water
  • 6 tsp. Better than Bouillon chicken base
  • 1 cup diced onion (1 medium)
  • 2-1/2 cups diced potatoes
  • 20 oz. bag of frozen vegetables

 Let the potatoes, onions and vegetables come to a boil and cook for 20-30 minutes or until tender. 

To finish:
Lower the heat on the stove.
Add 1 can each of cream of chicken and cream of celery soup. Mix until blended well. 

Adjust heat to low and add 1 lb. cubed Velveeta cheese. Stir until smooth.

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