Monday, March 31, 2014

Cheese Vegetable Soup

This is a classic cheesy soup…but you add a whole bunch of vegetables. Plus there is no cream of anything soup in it. That makes it healthy enough to eat for a week, right? That's right, it does.
Velvety Vegetable-Cheese Soup recipe
Photo Credit to Kraft
Cheese Vegetable Soup
4 cups potatoes, cubed
2 cups carrots, diced
2 cups celery, chopped
1/2 onion, chopped
2 teaspoon salt
4 cups water
2 tablespoons butter
1/2 cup flour
1 teaspoon dried mustard
3 1/2 cups milk
1/8 teaspoon pepper
2-4 cups cheese {I used all cheddar, but you can use any kind!}
1 bag frozen chopped broccoli
3 teaspoons chicken base

Boil potatoes through water together for 20 minutes. While they're boiling, make cheese sauce.
Mix 3 cups of milk with all sauce ingredients {butter through pepper}. Add the other 1/2 cup milk to thin.
Add as much cheese as you feel is needed. Heat until cheese melts.
When vegetables are cooked add broccoli and chicken base.
Combine cheese sauce with vegetables. Don't let it come to a boil, just heat through, then serve!

Recipe Source: Paige Bennett

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