Cheese Soup

Name: Cheese Soup
Ingredients: 4 chicken bouillon cubes; 1 qt. water; 2 1/2 c. cubed potatoes; 1 c. diced celery; 1 c. diced onion; Velveeta cheese (1 lb.); few carrots, diced; 18 to 20 oz. pkg. frozen Italian vegetables; 2 cans cream of chicken soup; small amount water

10 ingredients

8 steps

Ingredients

4 chicken bouillon cubes
1 qt. water
2 1/2 c. cubed potatoes
1 c. diced celery
1 c. diced onion
Velveeta cheese (1 lb.)
few carrots, diced
18 to 20 oz. pkg. frozen Italian vegetables
2 cans cream of chicken soup
small amount water

Directions

1

Combine bouillon cubes, 1 quart water, cubed potatoes, celery, onion and diced carrots.
2

Cook until tender, about 10 minutes. Add Italian vegetables which have been chopped in blender.
3

Cook 10 minutes longer.
4

Add cream of chicken soup.
5

Rinse cans with small amount of water and add to mixture.
6

Cut up cheese and add. When melted, it is done.
7

Store leftovers in refrigerator.
8

When using leftovers, cook slowly, stirring constantly.