Cheesy Vegetable Chowder

1. 1

   In a large pot brown the beef and onion.

2. 2

   Drain off fat.

3. 3

   Add potatoes, peas and carrots, soup base, water, salt and pepper to meat mixture.

4. 4

   Cover and simmer 15 to 20 minutes or until vegetables are tender.

5. 5

   Blend 1 cup of the milk with the flour. Add to soup, along with remaining milk.

6. 6

   Cook and stir until thickened and bubbly.

7. 7

   Add cheese; heat and stir just until cheese melts.

* Per serving · 4 servings · Values may vary.

No additional tips available.