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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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Our Test Kitchen downsized this family-favorite soup from Katie Peat of Palmer, Illinois. âItâs creamy and smooth, and easy to make,â says Katie. âI serve it with sandwiches or crackers and dip.â Ingredients:
1 medium potato, peeled and diced |
1/4 cup each chopped onion, celery and carrot |
1 teaspoon chicken bouillon granules |
2-1/2 cups water |
1-1/3 cups frozen mixed vegetables |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1/2 pound process cheese (velveeta), cubed |
Directions:
1. In a large saucepan, combine the potato, onion, celery, carrot, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are almost tender.
2. Stir in mixed vegetables and chicken soup. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender. Stir in cheese just until melted (do not boil). Yield: 5 cups.
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