The cheese and potatoes in this soup makes a wonderful, winter comfort food.
8 potatoes, peeled and diced
1 onion, chopped
2 quarts water
2 16-oz. pkgs. frozen broccoli, cauliflower and carrot blend
1 10-3/4 oz. can cream of celery soup
1 10-3/4 oz. can cream of chicken soup
1 16-oz. pkg. pasteurized process cheese spread, cubed
How to Make It
Combine potatoes, onion and water in a large saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until tender, 15 to 20 minutes. Add frozen vegetables; cook until tender, about 12 to 15 minutes. Stir in soups; mix well. Add cheese and simmer for a few more minutes, until cheese is melted.
Autumn with Family & Friends
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