California Cheese and Vegetable Soup
California Cheese and Vegetable Soup
This is a very forgiving recipe, when I am short on time I have used shredded hash browns for the potatoes.I also add some shredded cheddar before serving to add flavor, and it is great with a few nicely seasoned croutons floating on top.
1- 16 oz bag california vegetables
2 cups peeled and chopped potatoes
1 small onion chopped very fine
6 cups chicken stock
1 can evaporated milk
1/4 cup flour
2 cups cubed velveeta cheese
Chop potatoes small and boil until done in stock, then add frozen vegies( I use two bags) and continue until they are tender, mash slightly with potato masher. I slightly thicken at this point with a little cornstarch as I like it a bit thick. Mix the flour into the canned milk with a whisk, add to pan and stir until thickened slightly, add cheese. When the cheese is melted it is done. Season with salt, pepper, dill, and paprika to taste.
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