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A rich, creamy comfort food. Just like grandma used to make. A thick, cheesy broth packed to the brim with vegetables. Tastes great served with a crusty bread. RECOMMENDATION: When choosing your frozen vegetable mix (or when preparing fresh vegetables for use), lima beans are a fantastic choice! I normally avoid lima beans like the plague, but this soup is a great way to put them into your diet, as their starchy texture blends in perfectly with the thickness of the soup. If you can't find a mixture that contains them, buy a separate bag of beans and add them on their own!
- Note: Potatoes should be chopped into comfortable bite sized bits. When I was taught this recipe I was told to peel the potatoes full monty. But you can leave the skins on if you like. Now that I cook this soup myself I never remove them. They add a nice texture and interesting colour to the soup. All to your preference.
- Heat half (1/2) teaspoon of oil in stock pot, and add onion, garlic and celery. Cook on medium heat until onion turns translucent, and mixture is fragrant.
- Add cubed potatoes, then cover in cups eight (8) cups of water.
- Add five (5) bouillon cubes of your choice. Chicken is traditional, but you can substitute vegetable for a vegetarian alternative. Mix until well dissolved.
- Wait until water has heated, then add bag of frozen vegetables.
- Bring to a simmer and let cook until potatoes are just tender and fork-pokable.
- Add the cans of cream of chicken (or celery) soup and mix until well blended.
- Turn heat to low, and begin adding velveeta in small cubes. It's best to do this step slowly, and taste the soup every time a batch of cheese melts. Any mixture is fine depending on your preference.
- Remove from heat and serve with crusty bread for dipping. This soup is fabulous as leftovers, and tastes just as good cold as it does piping hot.