Cheese Soup

1. 1

   Combine bouillon cubes, 1 quart water, cubed potatoes, celery, onion and diced carrots.

2. 2

   Cook until tender, about 10 minutes. Add Italian vegetables which have been chopped in blender.

3. 3

   Cook 10 minutes longer.

4. 4

   Add cream of chicken soup.

5. 5

   Rinse cans with small amount of water and add to mixture.

6. 6

   Cut up cheese and add. When melted, it is done.

7. 7

   Store leftovers in refrigerator.

8. 8

   When using leftovers, cook slowly, stirring constantly.

* Per serving · 4 servings · Values may vary.

No additional tips available.