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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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This quick and easy recipe will become a favorite in your home.Darla Dockter, Fargo, North Dakota Ingredients:
1 quart water |
2 chicken bouillon cubes |
1 cup diced celery |
1/2 cup diced onion |
2-1/2 cups diced peeled potatoes |
1 cup diced carrots |
1 package (16 ounces) frozen california-blend vegetables |
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted |
1 pound process cheese (velveeta), cubed |
Directions:
1. Bring water to a boil in a large kettle; add next six ingredients. Reduce heat and simmer, covered, until all vegetables are tender, about 30 minutes. Stir in soup and cheese; cook until soup is heated through and the cheese is melted. Yield: 10-12 servings (3 quarts).
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