"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Vegetable Cheese Soup Recipe

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This recipe for Vegetable Cheese Soup, by , is from The Pace Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Trish Rees
Added: Thursday, January 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
5 c. cubed potatoes
1 c. chopped oinion
3/4 c. chopped celery
1 1/3 c. sliced carrots
1 tsp. salt
2 c. water
1/4 c. butter
1/4 c. flour
1/4 tsp. pepper
1 tsp. salt
4 c. milk
2 cubes chicken bouillon
2 c. grated cheddar cheese.

Directions:
Directions:
Add all vegetables, 2 c. water and salt. Bring to a boil, cover and simmer for 20-25- minutes or until vegetalbes are tender.
Meanwhile, melt butter in med. saucepan. Add flour, pepper, and 1 tsp salt. Cook until smooth and bubbly. Gradually add milk and disolved bouillon cubes. Cook and stir until mixture thickens. Stir into vegetables. Simmer, stirring occasionally until heated through. Add grated cheese stirring occasionally until cheese is melted.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This soup has a lot of flavor. If you have left over ham, turkey or chicken it can be added to this soup.

 

 

 

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