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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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