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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I'm famous for this soup. I've been making it since I was 15 years old... It's really versatile, You can change it however you want (I tend to use more beer) and it always tastes great! Great to dip with buttered bread. I got the original recipe from a 1990 Herberger's cookbook. Ingredients:
4 chicken bouillon cubes (or 3 cups stock or broth and omit water) |
3 cups water |
1 (12 ounce) can beer |
1 cup diced celery |
1 cup chopped onion |
2 1/2 cups cubed raw potatoes |
1 cup diced carrot |
2 (10 1/2 ounce) cans cream of chicken soup (can substitute any kind of cream of soup) |
1 lb cubed velveeta cheese (or any kind of similar processed american cheese) |
pepper |
2 pinches dried parsley (and any other seasonings you like) |
Directions:
1. Cook, covered, the bouillon cubes, water, beer, celery and onion for about 20 minutes.
2. Add potatoes and carrots. Cook until tender.
3. Add cream of chicken soup and cheese. Heat until cheese is melted.
4. Chopped cooked ham or crumbled bacon can be added. (Most people prefer the bacon!).
5. Freezes well.
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