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Cheese Soup from Kelly

Source of Recipe

Susan W.


Recipe Introduction

This recipe is a copycat recipe for a cheese soup served at one of the local restaurants in our town. We buy sourdough bread bowls from a local bakery.

List of Ingredients

3 quarts water
6 chicken boullion cubes
2 1/2 cups diced potatoes
1 cup chopped celery
1 cup chopped onion
1 cup sliced mushrooms
1 12 oz. can cream of chicken soup
1 pound Velveeta cheese, cubed
1 16 oz bag of California blend vegetables
1 16 oz box of penne pasta


Recipe

Dissolve boullion in water and add potatoes, celery, onions, for 20 minutes. Add California mix and pasta and boil for 10 minutes more. Reduce heat and add mushrooms, cubed cheese and cream of chicken soup. Heat on low until cheese is melted. Watch carefully once the cheese is added to avoid sticking.

Serve with a good crusty bread!

We have also updated this recipe by adding fresh veggies and cheddar cheese instead of Velveeta.