It has been raining all day, and there seems to be no signs of it stopping any time soon. It is also a bit chilly for a change - temps only around 60 degrees today. Perhaps fall is finally here. Such blah weather calls for soup, wouldn't you say?
This has got be one of the best soups I have ever had. My aunt Judy Linsenbardt made this for us when we visited at the holidays years and years ago, and it's been a family favorite ever since. I made this for my bunco group this past winter and it was a huge hit!
Cheese Soup
4 chicken boullion cubes
1 quart water
2 ½ cups cubed potatoes
1 cup diced celery
1 cup diced onions
few diced carrots
18-20 oz. frozen Italian vegetables
2 can cream of chicken soup
1 lb. Velveeta cheese, cubed
In large pot, combine boullion, water, and fresh vegetables. Cook 10 minutes, until tender. Add frozen vegetables and cook another 10 minutes. Add soup; rinse cans with a little water and add. Add cheese. When cheese is melted completely, soup is done.
Leftovers – cook slow and stir.
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