Cheese Soup
- Preparing Time: 45 minutes
- Total Time: 1 hour
- Served Person: 8
- 3 cups water
- 1 1/2 cups milk
- 1/4 cup chicken broth
- 1/2 tsp pepper
- 1 cup evaporated milk
- 1 cup celery chopped
- 1/2 cup flour
- 1/2 cup green pepper chopped
- 1 cup mashed potatoes
- 1 1/2 cups frozen mixed vegetables
- 1 1/2 tsp dried oregano crushed
- 1 can cream of chicken soup (10 oz)
- 1 cup smoked cheddar cheese shredded
- Carbohydrate 26.8503636101249 g
- Cholesterol 58.3563500030433 mg
- Fat 17.9562779670782 g
- Fiber 2.37932175856953 g
- Protein 17.4520191815784 g
- Saturated Fat 6.8274500815645 g
- Serving Size 1 1 Serving (417g)
- Sodium 938.750872775203 mg
- Sugar 24.4710418515554 g
- Trans Fat 1.98715667054148 g
- Calories 336 calories
These directions are tentative, at best. Heat water to boiling in large pot. Add frozen mixed vegetables, celery, and green pepper and cook until tender. Let this mixture cool slightly, then blend (puree), in small batches. Return blended vegetables to pot and add chicken broth, oregano, pepper, milk, cream of chicken soup, and mashed potatoes. Mix the flour with the evaporated milk and add to soup. Finally, add the shredded cheddar cheese to the mixture. Continue cooking until the cheese is melted; at this time the soup is ready to serve. Notes: Cheese soups are usually smooth - hence the blending of the vegetables. I might consider adding a small amount of chopped onion to the other vegetables. You could replace some of the water for cooking the vegetables with chicken broth to enhance the flavor. One cup of cheese for this volume seems like it might not be quite enough!
