Vegetable Cheese Soup Recipe

VEGETABLE CHEESE SOUP

6 cups Water

7 cups Potatoes, diced

1 cup   Carrots, diced

1 cup   Onions, diced

6 tsp.   McKay’s Chicken Seasoning

10 oz.  frozen broccoli, chopped

2 cups Milk

1 cup   Sour cream

1 ½ lb  Velveeta cheese spread

8 oz.    Rol-Tel tomatoes & chilies or canned diced tomatoes.

            Salt to taste

Cook potatoes, carrots, onions in the water with McKay’s chicken seasoning.  After they have cooked, add the chopped broccoli that has been thawing while vegetables cooked.

Cook for a few minutes longer until broccoli is tender; then add milk, sour cream, Velveeta cheese and Rol-Tel  tomatoes and chilies.  (If you think the Rol-Tel would make it too hot for some people then use plain canned diced tomatoes.)  Refrigerate overnight and warmed the next day makes it more flavorful.

                                                                                      Linda Knutson

 

This recipe is a favorite of many friends and family.