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Cheesy Vegetable Potato Soup

Cheesy Vegetable Potato Soup

  • 1 pkg. frozen carrots, broccoli and cauliflower mix (medley)
  • 1 pkg. frozen southern style hashbrowns
  • 4 T. minced onion (I use dried)
  • 7-8 strips bacon – cooked and crumbled (you can use bacon bits or I use a package of "real bacon" by Oscar Meyer found in the salad dressing isle)
  • 1 can cream of celery soup
  • 1 can cream of chicken soup
  • 2/3 c. milk
  • 2 lbs Velveeta cheese, cubed

Cook very slow as not to burn soup.

Put vegetables and potatoes in Dutch oven (or a large kettle).

Fill pan with enough water to cover and cook until tender. Add onion, bacon and soups. Stir together. Cook for about 5 minutes. Add milk and cheese, stirring constantly. Continue cooking on low heat and stirring until cheese is melted.

(I transfer to a crock pot set on low to keep warm until serving which allows for a bit more stitching time and don’t forget to use those new crock-pot liners by Reynolds, easy cleanup and again, which equals to more stitching time…)


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