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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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I cut this out of our local paper and plan on making it real soon as it's getting so cold outside! Ingredients:
4 cups chicken broth |
1 garlic clove, minced |
1 1/2 cups carrots, chopped |
1 cup fresh green beans, chopped |
1 1/2 cups milk |
1/2 large onion, chopped |
1 (15 ounce) can whole kernel corn, drained |
1/4 cup butter |
1/2 lb processed cheese, cubed (velveeta) |
3 potatoes, cubed |
1/2 bunch celery, chopped |
15 ounces peas, canned |
1/4 cup all-purpose flour |
Directions:
1. In a large stock pot,over medium heat,combine broth,potatoes and garlic.
2. Bring to a boil and then add onion,celery and carrots.
3. Reduce heat and simmer for 15 minutes.
4. Stir in corn,peas and green beans and continue to cook on low heat.
5. Meanwhile,in a medium saucepan over medium heat,melt butter.
6. Whisk in flour all at once to form a roux and let cook 10 seconds.
7. Whisk in milk,a little at a time and cook,stirring until mixture is thick and bubbly.
8. Stir in cheese until melted.
9. Pour this mixture into the stock pot and stir well until until heated through.
10. ** Note-I will probably cook my fresh veggies a bit longer as I don't like them very crisp.
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