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On a cold winter day, all I want is a warm bowl of soup . . . and this is one of our family's favorites. We used to call this "Cheese Soup" growing up, but it's so loaded with vegetables that it's more veggies than cheese! My husband loves it because it's "hearty" . . . that's the only way I can get him to eat it as a main dish for dinner.
This recipe can EASILY be doubled- in fact I double it every time I make it and freeze half for another day. When you finish making it, let the soup cool down, pour into a Ziploc bag or other freezer container and store for another day! When you want to eat it, thaw it in the fridge and re-heat it on the stove top until warm (or even microwave it).
Cheesy Vegetable Chowder Recipe:
2 chicken or beef bouillon cubes
1 cup water
1 cup diced celery
2 cups diced potatoes
1 cup diced carrot
1 (10 oz) package frozen mixed vegetables (I usually buy the broccoli, carrot, and cauliflower combo)
1 can Cream of Chicken soup (I used the (98% fat free kind)
1 can of milk (once you add the cream of chicken, use that can to measure your milk)
1 lb (16 oz) Velveeta cheese (I used the 2% milk kind), cubed
Place your bouillon cubes, water, celery, potatoes, and carrots in a large pot and bring to a boil. Boil until bouillon cubes have dissolved. Add your bag of frozen veggies and turn heat down to low (I usually set my burner at 3 out of 10). Place lid on top of pot and let simmer for 30-40 minutes (add water if necessary). Add cream of chicken soup, milk, and Velveeta cheese. Stir constantly until cheese is all melted. Serve with bread bowls or warm rolls.
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