Monday, November 5, 2012

Veggie Cheese Soup

I have made a few different cheese soups since I've started cooking. They've all been fine. I thought this soup was on the verge of great! It had so much flavor and yummyness! Even though some may consider this gross, I think the diference was the Velveeta cheese. It just has so much flavor and thickness to it! You could always remove the ham from this recipe to make it vegetarian, but it does give it some extra yum!

Veggie Cheese Soup
Veggie Cheese Soup-Adapted from Taste of Home
Total Time: 30 Minutes
Serves 9
  • 1 medium onion, chopped
  • 1 celer rib, chopped
  • 2 small potatoes, peeled and cut into 1/2 inch cubes
  • 2 3/4 cup water
  • 2 teaspoons chicken bouillon granules
  • 1 tablespoon cornstarch
  • 1/4 cup cold water
  • 1 can cream of chicken soup
  • 3 cups frozen California-blend vegetables, thawed
  • 1/2 cup chopped fully cooked lean ham
  • 8 ounces velveeta
In a large nonstick saucepan coated with cooking spray, cook onion and celery over medium high until tender. Stir in potatoes, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

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.

Reduce heat; add vegetables and ham. Cook and stir until vegetables are tender. Stir in cheese until melted.
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