Welcome one and all back to the All Things Southern kitchen! The weather is finally dropping and I’m thrilled. Okay, it’s not dropping consistently. We’re still enjoying some warm days, but one can tell that there are cooler temps on the horizon and for me, that means it’s time to start putting on those big pots of soup! I love the feeling of having soup cooking on the stove but the best part is actually eating the soup. So, let me show y’all how to stir up my “Cheesy Vegetable Soup.”
“Cheesy Vegetable Soup”
6 medium potatoes, diced
3 to four onions, diced
5 cups water
1 (16-ounce) package frozen mixed vegetables
½ cup chicken broth
½ cup milk
1cup shredded carrots
1 bay leaf
1 clove minced garlic
1 pound fresh mushrooms, sliced
1 pound of Velveeta cheese, cubed
Salt and Pepper to taste
We’ll begin by dicing our potatoes and onions and dropping them in about five cups of boiling water. As soon as they are “fork tender” we’ll add a sixteen ounce bag of frozen mixed vegetables and a cup of shredded carrots and stir until the heat comes back up.
We’ll cook this on low while we make a simple white sauce. It’s easy. Just take a small boiler and melt a tablespoon of butter. Whisk in 2-3 tablespoons of flour. Once it’s smooth, we’ll remove it from the heat and whisk in half cup each of chicken broth and milk. Bring it back to a boil and stir it until it thickens. We’ll add this white sauce to our fork tender veggies and stir it well before adding a pound of cubed Velveeta cheese.
Last step, we’ll fold in our sliced mushrooms and minced garlic. That’s about it! Season it to taste with salt and pepper, add a bay leaf, and let it cook on low about thirty minutes. Of course, we’ll need some sort of bread and I’m thinking my homemade croutons will be just the thing! Come back next week and I’ll share that recipe with you. Enjoy my Cheesy Vegetable Soup! It’s good eating from the All Things Southern kitchen to yours!