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Cheesy Vegetable Soup II
Cheesy Vegetable Soup II
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Creamy cheese soup with a medley of veggies like carrots, mushrooms, corn, peas, and broccoli.
Ingredients:
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 0.5 cup chopped onion
  • 2 cups fresh sliced mushrooms
  • 5 potatoes, peeled and cubed
  • 2 cups chopped carrots
  • 6 cups milk
  • 2 (11 ounce) cans condensed cream of Cheddar cheese soup
  • 2 tablespoons all-purpose flour
  • 2 cups shredded Cheddar cheese, divided
  • 0.5 cup frozen corn kernels
  • 1 cup broccoli florets
Instructions:
  • Heat olive oil in a large skillet over medium-high heat. Add garlic to taste, onions, and mushrooms. Saute for 5 minutes until onions are tender. Set aside for later use.
  • Combine potatoes and carrots in a large pot, covering them with water, and bring to a boil. Lower the heat, cover, and simmer until vegetables are tender. Drain, then add milk and cook over low heat until milk simmers.
  • Combine the cheese soup with flour slowly until fully mixed. Incorporate 1 1/2 cups of cheese, the reserved mushroom mixture, peas, corn, and broccoli, and heat thoroughly. Sprinkle the remaining 1/2 cup of cheese on top for a delicious garnish.

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