Veggie Cheese Soup
This Veggie Cheese Soup is a soup I discovered in college, and one that I made so often I got sick of it. I’ve made it for K a few times during our marriage, and each time it’s a big hit, and each time I’m tempted to yet again go to the extreme and make it until we’re sick of it. This soup is so easy you’ll definitely want to give it a try!
Ingredients
1 medium onion, chopped
6 medium potatoes, cut into 1/2 inch cubes
9 cups water, more if needed after adding other vegetables
2 chicken bouillon cube
4 Tbsp cornstartch
1/2 cup cold water
2 cans (10 3/4 oz each) cream of chicken soup (or cream of celery, etc)
1 head broccoli, chopped
1 head cauliflower, chopped
5-7 large carrots, peeled and diced
4-6 cups cheddar cheese (Can use 8 oz of cubed Velveeta cheese instead if you want)
Instructions
1
In a large nonstick pot cook onion over medium heat until tender. Stir in the potatoes, water and bouillon cubes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2
Combine cornstarch and cold water until smooth; gradually stir into soup. Return to a boil; cook and stir for 1-2 minutes or until slightly thickened. Stir in condensed soup until blended.
3
Reduce heat; add vegetables. If needed, add more water to just barely cover the vegetables. If you do, you can add a bit more cheese. Cook and stir until vegetables are tender. Stir in cheese until melted.
4
If you like a cheesier soup taste it, then add more cheese as desired. If you want it a bit spicy add some ground cloves, hungarian paprika, and garlic powder, to taste.
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