Description
If you love cheese and you love vegetables, you’ll love this soup!
Ingredients
- 7 cups water
- 9 cubes chicken bouillon, crumbled
- 6 potatoes, cubed
- 2 cloves garlic, minced
- 1 large white onion, chopped
- 1 bunch celery, chopped
- 3 cups chopped carrots
- 2 (15 ounce) cans whole kernel corn
- 2 (15 ounce) cans peas
- 2 cups chopped fresh green beans
- ½ cup butter
- ½ cup all-purpose flour
- 3 cups milk
- 1 pound processed cheese, cubed
Instructions
- In a large pot over medium heat
- combine water
- bouillon
- potatoes and garlic. Bring to a boil
- then stir in onion
- celery and carrots. Reduce heat and simmer 15 minutes.
- Stir in corn
- peas and green beans and continue to cook on low heat.
- Meanwhile
- in a medium saucepan over medium heat
- melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk
- a little at a time
- and cook
- stirring
- until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot
- stir well and heat through.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 32