Cheesy Vegetable Soup

Another whirlwind of a week has begun! Blogging, baking, cooking, photographing, editing, mothering, wifing and preparing to spend time with Santa in a mall this coming weekend. Life is crazy, but so much fun, isn't it?!

A fellow heart mama of mine generously gave me this recipe, and I am so thankful that she shared it. Dan and I had some friends over last week and we made it for them. It was delicious and creamy and it pleased all of our bellies. Thanks, Hollie! We will make this one again and again.

In a large skillet over medium-high heat, heat 3 cups of water. Add 3 chicken bouillon cubes and stir until dissolved.

Add to the skillet:

1 medium yellow onion, chopped

4 stalks celery, sliced

3 carrots, sliced

1 cup broccoli florets

1 cup cauliflower florets

1 medium Russet potato, skinned and chopped into 1/2-inch cubes

Simmer for 30 minutes.

Add 2 cans of cream of chicken soup and bring to a boil.

Add 1 1/2 pounds of Velveeta cheese, cut into cubes. We used 1 pound of Jalapeno Velveeta and a 1/2 pound of the Original Velveeta, but feel free to mix and match flavors as you wish.

Stir until smooth, and do not bring to a boil once the cheese has been added.

Serve in a bread bowl or with bread. 

Enjoy! Happy early Thanksgiving! Here's hoping you enjoy the food and precious time with family this week.

Cheesy Vegetable Soup

This veggie and cheese packed soup is creamy and silky-yummy! Perfect for a cold evening!

Contributed by Megan Porta from pipandebby.com.

Published Nov 19, 2012

Serves: 4

Total time: 45 min

Cheesy

Ingredients:

  • 3 cups water
  • 3 chicken bouillon cubes
  • 1 medium yellow onion, chopped
  • 4 stalks celery, sliced
  • 3 carrots, sliced
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 medium Russet potato, skinned and chopped into 1/2-inch cubes
  • 2 cans cream of chicken soup
  • 1 1/2 lbs. Velveeta cheese, cubed
Instructions:
  1. Heat the water in a large skillet over medium-high heat. Add the chicken bouillon cubes and stir until dissolved. Add onions, celery, carrots, broccoli, cauliflower and potatoes. Simmer for 30 minutes. Add cream of chicken soup and bring to a boil.
  2. Add the Velveeta cubes to the skillet gradually and continue to stir until smooth. Do not bring to a boil once the cheese is added. Serve in a bread bowl or with bread.