Cheesy Vegetable Soup

By Heather_D

Ingredients

• 3 potatoes, diced and peeled
• 1 bag California Blend frozen vegetables
• 1/2 cup onion, chopped
• 4 1/2 cups water
• 4 Tbsp flour
• 3 cups milk (I use whole milk but any kind of milk will do)
• 1 lb. Velveeta cheese, cubed
• 2 tsp parsley, chopped
• 1 tsp salt
• 1/4 tsp pepper

Details

Preparation time 25mins
Cooking time 55mins

Preparation

Step 1

Combine the potatoes, onion, and water in a Dutch oven pot; Boil for 7-10 minutes. Add the California frozen vegetables and cook until the vegetables are thawed. In a small bowl, add the flour and SLOWLY add the milk, whisking continuously until the mixture is smooth and thoroughly blended together. Add the flour mixture to the vegetable mixture, stirring until the flour has been mixed into the soup. Add the Velveeta cheese, parsley, salt, and pepper to the soup; Simmer until the cheese melts and the soup is creamy. **This soup can be made ahead of time and frozen until you are ready to use it.