Cheesy Potato Vegetable Soup

By aamundson

Ingredients

• cups of the following vegetables, chopped:
• onion
• celery
• carrots
• 1/2 cabbage, chopped (or a bag of coleslaw mix will work in a pinch)
• 2 lbs. red potatoes, peeled and chopped
• 6 cups chicken broth
• 1 lb. Velveeta, cut into small squares

Details

Adapted from weightwatchers.com

Preparation

Step 1

Put everything except Velveeta into a dutch oven. Simmer on low, covered, until vegetables are very tender and potatoes fall apart, about 1-1/2 hours. Turn off heat and stir in Velveeta until it melts. Season to taste.

Notes: Sometimes I throw a bay leaf in, and I usually add one diced jalapeno, too.