California Cheese Soup

California Cheese Soup

Tianna's version of Jalin's recipe (original below):

• 4 cups (1 quart) chicken broth
• 7 cups veggies, could include:
• 3 small diced potatoes
• 1 bag (16 oz) frozen California blend vegetables
• Diced carrots 
• Diced celery
• Diced onion
• 2 cans (10 ¾ oz) condensed cream of chicken soup, undiluted
• 1 lb cheese, cut into cubes

- Bring broth to a boil in a large kettle; add veggies.
- Reduce heat and simmer, covered, until all vegetables are tender, about 30 minutes.
- Stir in soup and cheese; cook until soup is heated through and the cheese is melted.

Note:  I use whatever vegetables I have, but prefer to have at least broccoli in it.  This is a very versatile recipe.

Cleanup tip: Do not try to use a sponge or washcloth to clean up the soup pot. Instead, use a scraper to get the cheese off.

California Cheese Soup

From the kitchen of: Jalin Bingham

1 quart water

2 chicken bouillon cubes

2 ½ cups diced peeled potatoes

1 cup diced carrots

1 cup diced celery

½ cup diced onion

1 bag (16 oz) frozen California blend vegetables

2 cans (10 ¾ oz) condensed cream of chicken

   soup, undiluted

1 lb cheese, cut into cubes

Bring water to a boil in a large kettle; add next six ingredients.  Reduce heat and simmer, covered, until all vegetables are tender, about 30 minutes.  Stir in  soup and cheese; cook until soup is heated through and the cheese is melted.  Yield: 10-12 servings (3 qts)

Note:  I use whatever vegetables I have, but prefer to have at least broccoli in it.  This is a very versatile recipe.