Cheese and Veggie Soup

27 Jan
vegetables

Image via Wikipedia

This recipe comes from a cook book I received as a gift from my mother-in-law.  This recipe reminds me of a soup that they served at the Dairy Queen, when I was in high school.  It was so good!  Especially on a cold winter day.

  • 4 c. water
  • 16 oz. frozen California blend vegetables
  • 2 c. chopped celery
  • 1 c. chopped onions
  • 2 1/2 c. hash brown potatoes, frozen
  • 4 chicken bouillon cubes
  • 1 lb American cheese, grated
  • 2 cans cream of chicken soup
  • 1 c. milk
  • 2 T. bacon bits

In a 6-quart covered kettle, boil water, vegetables, celery, onions, hash brown potatoes and bouillon cubes together until tender, about 20-30 minutes.  Beat vegetable mixture with a hand mixer if small chunks are desired.  Add grated cheese.  In a separate container, mix the soup and milk until smooth; add this mixture to soup.  Heat soup until cheese is melted.  When serving, sprinkle the top of each bowl of soup with bacon bits.  Makes 10 servings.

Nutritional info:

  • Calories:        320.4
  • Fat:                     21.5 g
  • Protein:            14.9 g
  • Carbs:               17.5 g
  • Cholesterol:       53 mg
  • Sodium:          1210 mg
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