 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
My cousin gave me this recipe. We call it Carletta's Cheese Soup , although it may have originated elsewhere. I don't know. I did have a similar dish served to me one cold night in Stouffer's Hotel in Chicago. Read more . So, it's probably not unique - except in flavor. I couldn't find anything like it in the recipe collection here. Ingredients:
4 cups water |
4 cubes chicken bouillon |
4 cups potatoes; diced |
6 baby carrots |
1 10 oz bag broccoli (frozen-thawed); chopped |
1 lb velveeta |
2 can cream of chicken soup |
Directions:
1. Add potatoes, carrots, water and bouillion cubes to large pot. Cook until the potatoes are tender. Add broccoli and cream of chicken soup. Warm mixture to a temperature that will melt the cheese, then add cheese. Do not boil.
2. Note: the original recipe called for 2 cups of potatoes. I have increased this to 4 cups to give the recipe body.
3. This soup is delicious alone. I serve it with chunks of pumpernickle bread available on the side to be added if desired.
|
|