Cheese Soup

1. 1

   Dissolve the 6 bouillon cubes in the 4 cups water.

2. 2

   To broth, add the chopped onions, celery and diced potatoes (precook these 3 ingredients before adding to broth).

3. 3

   Next, precook California blend vegetables for 10 minutes and add to broth.

4. 4

   Add cream of chicken and celery soup and the 1 1/2 cans of water.

5. 5

   Stir; heat through.

6. 6

   Add cheese.

7. 7

   Stir until melted.

8. 8

   Do not make in crock-pot, but can be kept hot in one.

9. 9

   This soup freezes well.

* Per serving · 4 servings · Values may vary.

No additional tips available.