California Cheese Soup Recipe | Taste of Home Recipes

Ingredients

  • 1 package (16 ounces) frozen California-blend vegetables
  • 1 cup diced carrots
  • 2-½ cups diced peeled potatoes
  • ½ cup diced onion
  • 1 cup diced celery
  • 2 chicken bouillon cubes
  • 1 quart water
  • + 2 more ingredients
    • 1 pound process cheese (Velveeta), cubed
    • 2 cans (10-¾ ounces each) condensed cream of chicken soup, undiluted

1. Bring water to a boil in a large kettle; add next six ingredients. Reduce heat and simmer, covered, until all vegetables are tender, about 30 minutes. Stir in soup and cheese; cook until soup is heated through and the cheese is melted. Yield: 10-12 servings (3 quarts).

View full recipe at SpringPad

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