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Hearty Cheese and Vegetable Soup

Thick and creamy, this soup is chock-full of rich, cheese flavor. I came home with this recipe after an exchange at my church several years ago and I have shared it with many. I hope you enjoy it as much as we do. —Suzanna Snader, Fredericksburg, Pennsylvania
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    2 servings

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

  • 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.
Nutrition Facts
1 cup: 366 calories, 18g fat (10g saturated fat), 65mg cholesterol, 1300mg sodium, 38g carbohydrate (10g sugars, 3g fiber), 15g protein.

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