Cheese Soup

Don't throw away that leftover veggie tray. Try this delicious Cheese Soup recipe that came from my sister-in-law Michele Thornburg in Moberly, MO. I added some minced garlic, salt & pepper. Instead of using the frozen California Medley, I chopped up the broccoli, carrots, and cauliflower left from Thanksgiving. Serve with French or Sourdough Bread.

• Ready In: 1 hr 15 mins
• Serves: 8
• Yields: 12 cups

Ingredients

• 6  cups water
• 4  chicken, boullion cubes
• 2 1⁄2 cups  diced potatoes
• 1  cup celery
• 1  cup onion
• 1  tablespoon  minced garlic
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon pepper

Directions

1. Cook above ingredients 20 minutes (until potatoes are al dente).
2. Add 1 package of California Mix (or 1 cup each of chopped broccoli, chopped carrots, and chopped cauliflower). Simmer for another 20 minutes.
3. Turn heat down as low as possible. Then add 2 cans Cream of Chicken soup, and 1 pound of Velveeta Cheese. Allow cheese to melt, stirring occasionally -- about 20 minutes longer. Continue to use low heat after adding soup and cheese. This can stick easily.