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This Vegetable Cheese Soup goes back to my childhood. My Mom got the original recipe for this cheese soup from our neighbor, Marianne. When I got married, I knew this was one of the recipes I needed to copy and take with me. Over the years, I have tweaked it to include more vegetables and Velveeta instead of Cheese Wiz.
One of the reasons I like this cheese soup is that it uses Velveeta instead of regular cheddar cheese. Velveeta makes a nice creamy soup. Regular cheddar cheese can separate making the soup greasy.
Chop and dice the vegetables into small pieces that will be easy to eat in one bite. I like to dice the potatoes into 1/4 - 1/2 inch pieces, that way they cook quickly. Cover with water and boil until they are fork tender.
While the vegetables cook, in a separate pan you make a roux with butter and flour. Then add milk. Stir frequently until it thickens and coats the back of a spoon or whisk. Add Velveeta and stir until it melts completely.
When the vegetables are tender and the cheese sauce is ready. Combine the two and stir well.
I can't wait to serve this on Halloween night in bread bowls. What could be better than a bread bowl full of warm, creamy, cheese soup full of vegetables before the kids head out the door? Hope you like it too. Have a happy and safe Halloween!
- 2 cups red potatoes, cubed
- 1 cup carrots, diced
- 2 cups broccoli florets, bite size
- 1 cup yellow onion, diced
- 1 Tbsp parsley flakes
- 1 tsp garlic salt
- 1/2 tsp black pepper
- 4-5 cups water (or just enough to cover vegetables)
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- 3/4 tsp salt
- 1/4 tsp pepper
- 16 oz Velveeta
- Vegetables: Add diced potatoes, carrots, onions and broccoli florets to a stock pot. Cover with 4-5 cups of water (or just enough to cover the veggies). Cook uncovered on medium high heat until fork tender or approximately 30-40 minutes.
- Cheese Sauce: In a second pot, melt butter. Add flour and whisk for 1-2 minutes. Add milk and whisk until combine. Cook on medium high heat, stirring very frequently, for 10 minutes or until the roux thickens to the consistency of pudding. Cut the Velveeta into chunks and add to the roux. Stir until completely melted. Add salt and pepper
- Combine: When the vegetables are tender, add the cheese sauce and stir until combined.
- Note: This recipe calls for 16 oz Velveeta - this is the small package.
- I like to use red potatoes with the skin on but white potatoes that have been peeled work great too.