For as long as I can remember my mom making cheese soup, it has been one of my favorite meals! I decided to make it for us last night after looking through some more recipes in my new cookbook from my mom! In my hurried, excited state I completely forgot to get bread bowls, however it is on the list of things to do today (for leftovers). This recipe came from one of my mom's friends, Faye and I cannot thank her enough for sharing this recipe! Let's get started!
Ingredients
3 carrots grated
3 stalks of celery, chopped
1 small onion finely chopped
1/2 stick of butter
2 large can of chicken broth (roughly 32 oz)
2 can of cream of potato soup
1 pound Velveeta cheese, torn into small pieces
In a large pot, heat the half stick of butter, and saute the carrots, celery and onion for about 2-3 minutes. Add the chicken broth to the pot and simmer for 30 minutes!
I love buying these matchstick carrots, because I'm not a carrot fan and D won't go through a whole package of carrots alone, so these are perfect for snacking and cooking! They are pretty long though, so I would recommend dicing them a little bit before you through them in!
3 stalks of celery
This is 32 oz of chicken broth. I used all of it by the time it was all said and done. I would recommend starting out with 3/4 of the box and adding more as needed!
After the broth and vegetables have simmered, add in the 2 cans of cream of potato soup and the pound of Velveeta cheese! Keep stirring frequently until all the cheese has melted over LOW heat (the cheese will burn over high heat, so keep that spoon moving)! Once you have everything melted and stirred in, spoon into a bread bowl and serve! Did I mention this recipe is ridiculously easy?! Stay tuned for some other great recipes! Until then...
~Happy Eating~
(cheese picture (top) courtesy of wegmans.com)
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