Cheese Soup
"This is NOT LOW fat, but is very good!!!"
submitted by: Julie Parker
serves: 8-10
Ingredients:
3 carrots
1 stalk celery
1/2 onion, chopped
8 oz. Cheese Whiz
6 Chicken Bullion Cubes
1 lb Velveeta Cheese
1/2 package frozen peas or broccoli
(I actually have always used fresh broccoli- about 1 1/2 cups cut up small--I cook the broccoli in a pan by itself, because the water turns green and it is not what you want to add to your soup--it looks SICK if you do!)
1 cup heaping flour (maybe more)
1 c margarine or butter
about 3 quarts water
Directions:
In one pan cook vegetables with water until tender. (But do the broccoli in a separate pan) You wouldn't cook the frozen veggies, just the carrots and celery and onions. In bigger pan melt butter add flour stirring so no lumps come. You'll likely need to add some of the water at this point too, so it doesn't get too thick and globby. Add bullion and both cheeses. Gradually add new water. I use water drained off of the cooked carrots to make up some of the 3 quarts of water. Drain vegetables and place in with cheese sauce.
