Creamy Vegetable Soup

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.