Cheesy Vegetable Soup
Serving Size / Yield
- 1 C. sliced celery
- 1 C. chopped onion
- 2 Tbs. butter or margarine
- 2/3 C. unsifted flour
- 4 C. chicken broth
- 1/4 tsp. black or white pepper
- 1 C. each broccoli, cauliflower, julienned carrots
- 1 1/2 C. southern style frozen hash browns, thawed
- 3 C. milk or fat free half and half*
- 2 1/2 C. Velveeta cubed*
In large kettle cook celery and onion in margarine until tender.** Stir in flour until smooth. Gradually add broth, pepper, potatoes and vegetables. Reduce heat, simmer until vegetables are tender but not mushy about 15 minutes. Add milk and cheese, stirring until cheese melts and soup is hot. Do not boil.
*I use fat free half and half and light Velveeta cheese to reduce calories, no change in flavor.
** I've also made this in the crockpot. Saute onions and celery in pan until tender. Place veggies, broth, onions and celery in crockpot and cook on high until veggies are tender. Mix milk and flour until smooth, gradually adding to crockpot stirring constantly. Add cheese and heat on low until hot.