3 Carrots 2 quarts water
2 Stalks Celery 14 chicken bouillon cubes
6 Med potatoes 2 cubes butter/margarine
1 small onion 1 ½ cups flour
1 jar cheese dip 1 pkg frozen peas or broccoli
Dice and boil first 4 veggies in enough water just to cover (if using a fresh head of broccoli, include that in the veggies too). Boil until tender. Bring water and bouillon to a boil in large pan. Melt butter in fry pan, add flour and stir until smooth. Add to bouillon mixture, remove from heat and add cheese dip. Return to low heat and add undrained veggies. Simmer 10-15 minutes.
This soup won 2nd place in our Oklahoma ward soup cook-off! YUMMY!
ReplyDeleteI've also used 1 lb (2 cups) of the Velveeta cheese block (or the cheaper version of it) instead of Cheese Whiz and it works just as well. Just cut the Velveeta into pieces and add to bouillon mixture. Keep heating until it melts. It saves from using another pan, handling a hot jar, and saves a little money!
This recipe makes a lot of soup. I usually make the whole batch and freeze half of it for later.
Thanks to Marci for introducing me to this yummy soup!