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!