Vegetable Cheese Soup II Chef John Recipes
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| Vegetable Cheese Soup II |
"Serve it as a soup in a bowl or as a topping on a baked potato. It is very delicious and easy to prepare."
Ingredients :
- 1 (16 ounce) package frozen mixed vegetables
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 2 1/2 cups water
- 1 tablespoon minced onion
- 1/4 tablespoon garlic powder
- salt to taste
- ground black pepper to taste
- 32 ounces processed cheese food, cubed
Instructions :
| Prep : 5M | Cook : 7M | Ready in : 2H15M |
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- In a large microwave bowl, cook vegetables in microwave for 10 minutes on high. Stir and rotate midway.
- On a large slow cooker, mix soup and water. Add onions, vegetables, and garlic, salt, and pepper to taste, and mix. Add cheese and mix. Simmer approximately 2 hours or until soup is creamy and cheese is melted.
Notes :
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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