A favorite of everyone in my family! We usually call this "Cheese Soup," but because this recipe is so versatile, you can sneak in lots of vegetables and picky eaters will never know! We love to serve this in bread bowls. An easy way to make bread bowls is with Rhodes Frozen White Bread... while the dough is still cold, I cut each loaf into 3 pieces, then bake them after they have thawed and risen. Delish!
3 or 4 C baby carrots
3 or 4 stalks celery, diced
1/3 C onion
1 small head of cauliflower
2 or 3 C broccoli
1 1/2 C butter (3 cubes)
1 1/2 C flour
3 quarts water
4 T chicken bouillon
1 lb. Velveeta cheese, cut in chunks
In a large pot, barely cover the vegetables with water. Cook until tender. Don't drain. Mash them up a little bit or blend them in a blender. (I usually blend mine, but not all at once... it will take a few batches of blending.) Set aside. In a separate large pot, mix together the butter and flour over low heat, as in making a white sauce. Gradually add 3 quarts of water and chicken bouillon. Stir until thickened. Add cheese; stir until melted. Add veggies and heat through.
This soup freezes well. You can make it ahead of time and keep it simmering in a crockpot.
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