Vegetable Cheese Soup
Recipe information
Yield
serves 8-10
Ingredients
1 cup diced celery
1 cup diced onion
4 chicken bouillon cubes
4 cups water
3 cups cubed potatoes
1 cup shredded carrots
One 10-ounce package frozen creamed corn
One 10-ounce package frozen mixed vegetables
One 10 3/4-ounce can cream of chicken soup
1 1/2-pound block Velveeta cheese product, cubed
Salt and pepper
Preparation
In a large saucepan, bring the water to a boil, and add the celery, onion, and bouillon cubes. Reduce to medium heat. Cook for 20 minutes. Add the potatoes, carrots, corn, mixed vegetables, and soup, and cook until the vegetables are tender. Reduce the heat to low and add the cheese. Cook, stirring gently, until the cheese has melted and the soup is hot; do not boil. Add salt and pepper to taste.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
