Creamy Cheese and Vegetable Soup: Quick, Easy, Delicious |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 3 |
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This soup is so easy to make. It can be made to fit your personal taste just by tweaking a tiny ingredient. I learned how to make this in a cooking class I took in high school actually but it's so good it's one of the few things I never stopped making. French bread goes GREAT with this, and many people like it with bacon! My teacher also added elbow noodles into hers, but I prefer the soup without them. (Keep in mind these are the ingredients that I enjoy. Feel free to add or remove any of the vegetables or add some more or less cheese or add meat. For a thinner soup, more milk, less flower.) Ingredients:
2 cups milk |
4 tablespoons flour |
1/4 cup velveeta cheese |
3 tablespoons butter or 3 tablespoons margarine |
2 chicken bouillon cubes |
1 teaspoon pepper |
1 teaspoon salt |
1 teaspoon garlic powder |
1/3 stick carrot |
1/2 onion |
1/2 green bell pepper |
0.25 (15 1/4 ounce) can whole kernel corn |
Directions:
1. 1. Chop all of the vegetables to your liking, lightly season and cook over medium heat for about 4 or 5 minutes with 1 tbs of butter. Reduce heat to low and let simmer.
2. 2. In a separate pot or sauce pan, add milk, butter, flower, seasonings and bouillon cubes. NO HEAT! Mix until the flower is evenly broken up and dispersed.
3. 3. Turn on the heat LOW stirring occasionally until the soup thickens.
4. 4. Add the Velveeta and let it melts, still stirring.
5. 5. Add your vegetables and meats.
6. 6. Serve and Enjoy!
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