Ahhhh. This soup really is unbelievable delicious, and it is so simple. Aaaannnd... it has a surprise ingredient. My sister-in-law gave it to me, and I can't stop eating it. Perfect for a snowy spring evening (such as we have here in Utah.) Make some and see for yourself.
Creamy Vegetable Soup
4 C. potatoes, peeled and diced
1 C. carrotts, peeled and sliced
1/2 C. chopped onion
1 C. celery, diced
4 C. water
Place the above in a heavy bottom pot and bring to boil. Cook until vegetables are tender. Without draining water, add:
1/2 C. butter
4 C. milk
Cook on medium heat until hot then add :
8 to12 oz. Cheese Wiz or Velveeta Cheese, cubed (I've used the cheapest store brand and name brand and the cheapest actually worked great. I know, processed cheese? But don't use real cheese. Cheddar will NOT make the soup smooth and creamy as the processed stuff will. Oh, I added about half again more than the recipe calls for because I like it cheesy!)
Now, thicken the soup by adding:
1/2 C. flour mixed with 1 C. cold water
Stir constantly and lower heat making sure not to burn bottom of pan.
Finally, add:
1 Tbsp. garlic powder
1 20 oz. package of frozen broccoli and cauliflower
and simmer on low until frozen veggies are cooked through.
*Tip: add any left over veggies you have around. I used left over asparagus tonight and it was super good.
1 comment:
I was reading the beginning and thought the surprise ingredient was onions. I see you did learn to eat them in the end ;) (Jana-who came on looking for that donut recipe from Feb).
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