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Cream of Vegetable Soup with Cheddar Cold Pack

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    Source: cooksrecipes.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 cups water

    2. 2 chicken bouillon cubes*

    3. 1/4 cup chopped yellow onion

    4. 1/2 cup sliced celery (1 large stalk)

    5. 2 medium shredded carrots

    6. 2 cups broccoli flowerets

    7. 2 tablespoons butter

    8. 2 tablespoons all-purpose flour

    9. 2 cups milk

    10. 1 (8-ounce) container of Wisconsin Bacon or Cheddar cold-pack cheese Dash of pepper

    Instructions Jump to Ingredients ↑

    1. In a deep saucepan, combine the water, bouillon cubes, onion, celery, carrot and broccoli. Bring to a boil; reduce heat and simmer, covered, 10 minutes. Meanwhile, melt butter in 1 to 2-quart saucepan. Mix in flour; cook over low and heat 2 minutes. Gradually stir in milk. Cook and stir until mixture begins to thicken. Remove from heat and add the cold-pack cheese. Stir this mixture into the simmering vegetable mixture. Season with pepper. Heat to serving temperature—do not boil.

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