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1/2 c. sliced carrots 1/2 c. sliced celery 3 c. diced potatoes 2 chicken bouillon cubes water 1 med. onion 2 Tbsp. vegetable oil 1/4 c. flour 3 c. milk 1/2 lb. Velveeta cheese, cubed Combine carrots, celery and potatoes in 3 qt. pan; add bouillon cubes and enough water to cover and cook until vegetables are tender. Meanwhile, sauté onion in oil; add flour and stir. Slowly stir some of the milk (about 1 cup) into the onion mixture until smooth. Pour onion mixture into vegetables. Add remaining milk and cheese and heat until it melts. Do not boil or soup will curdle. Notes: Chopped, cooked ham is a nice addition to this soup. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |