Description
This soup is so wonderful served with hot muffins on a cold winter day! The different vegetables in a creamy, cheesy soup. If soup is not thick enough, stir in instant potato flakes to desired thickness. This will make the soup thick (and a little grainy.)
Ingredients
- 1 (16 ounce) package frozen California mixed vegetables (cauliflower, broccoli, and carrots)
- 1 (16 ounce) bag frozen broccoli
- 2 (14.5 ounce) cans chicken broth
- ¼ cup butter
- ½ cup all-purpose flour
- 2 cups milk
- 1 (1 pound) loaf processed cheese food (such as Velveeta®), cubed
Instructions
- Place mixed vegetables and frozen broccoli into a large soup pot. Pour in chicken stock and bring to a boil; reduce heat to medium-low and simmer until vegetables are tender
- about 20 minutes.
- Meanwhile
- melt butter in a saucepan over medium heat; stir in flour until smooth and cook for a few minutes until lighter in color. Whisk in milk and simmer until thickened
- about 10 minutes. Stir in cheese until melted; stir cheese mixture into vegetables. Cook and stir until vegetables are tender
- about 5 minutes more.
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Servings: 12