Sunday, February 17, 2008
This soup should really be called Cheesey Potato Vegetable Soup because there is a whole lot more than potatoes going on here! This is one of my vegetarian daughter's favorite soups.
1-2 T oil
1 onion, chopped
3 stalks celery, chopped
1 cup chopped carrots
5-6 potatoes, peeled and chopped
1 cup shredded cabbage (i.e. cole slaw mix)
2-3 cans chicken broth
salt and pepper
1-2 cups milk
4 oz Velveeta or American cheese, cubed or torn into small pieces
Saute onions and celery in oil until softened. Add carrots, potatoes and cabbage and pour in chicken broth until veggies are just covered. Season with salt and pepper. Go light on the salt as the cheese you add later will add additional salt.
Cook for 20-30 minutes or until potatoes are soft. Remove about one cup of potatoes and mash with a potato masher. Return to soup. Add milk and cheese. Stir until cheese melts but do not let mixture boil. Taste and add more salt or pepper, if desired.
I'm serving it tonight with toasted honey oat baguette slices.