"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Vegetable Cheese Soup Recipe

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This recipe for Vegetable Cheese Soup, by , is from Recipes from the Heart , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Beth Lefgren

Category:
Category:

Ingredients:  
Ingredients:  
5 to 7 med. red potatoes, peeled and diced
2 lb. frozen mixed vegetables (any combination)
4 Tbs. Light margarine 1/2 C. flour
1 C. milk (1% works fine) 16 oz. Cheez Whiz or Velveeta
Salt and pepper to taste 1 C. grated cheese (optional)

Directions:
Directions:
Cook vegetables and potatoes in six cups of water until tender. Do not drain. In a small saucepan, melt the margarine and remove from heat. Add flour and whisk smooth. Gradually add milk, whisking smooth after each addition. Pour gradually into the cooked vegetables, stirring constantly. Continue to cook until broth thickens. Add Cheez Whiz, and salt and pepper to taste. For a cheesier taste, add grated cheese to soup just before serving.

 

 

 

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