quick garden cheese soup

By momofsixplus1

Ingredients

• 1 cup sliced celery
• 1 cup chopped onion
• 2 tablespoons margarine or butter
• 2/3 cup unsifted flour
• 4 cups water
• 2 tablespoons chicken-flavor instant bouillon or 6 chicken-flavor bouillon cubes
• 1/4 tsp pepper
• 2 cups frozen broccoli, cauliflower and carrot combination
• 1 cup frozen hash brown potatoes
• 3 cups milk or half-and-half
• 2 1/2 cups shredded cheddar cheese

Preparation

Step 1

in dutch oven, cook celery and onion in margarine until tender, stir in flour until smooth. gradually add water then bouillon, pepper and vegetables, bring to a boil. reduce heat, cover and simmer 15 minutes. add milk and cheese. cook and stir until cheese melts and soup is hot(do not boil)