CHEESE SOUP

April 21, 2010

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Soup

2 1/2 cups potatoes — cubed
1 cup onion — chopped
1/2 cup celeriac — chopped
1 10 oz. box mixed frozen vegetables
2 cubes chicken bullion
4 cups water
2 cans Cream of chicken soup
1 pound Velveeta Cheese

Cook all ingredients 30 minutes or until tender. Add 2 cans cream of chicken soup and 1 pound Velveeta cheese. Heat over medium heat until cheese is melted. Can be frozen.

Mix soup in a bowl with wire whisk to break up before adding to vegetables.


Per Serving (excluding unknown items): 78 Calories; 2g Fat (21.9% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 263mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat.

NOTES: Carol Hendrix

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