Name: Cheese Soup II
Yield: 12 to 15 servings
Ingredients: 5 cups cubed potatoes; 2 cups carrots, sliced diagonally; 2 cups chopped celery; 1 cup chopped onion; 2 ½ cups water; 1 tablespoon salt; 1 (16 ounce) package frozen chopped broccoli; 6 cubes chicken bouillon; ½ cup margarine; 1 tablespoon ground mustard; ½ teaspoon ground black pepper; 2 pounds processed cheese food (eg. Velveeta), cubed; 2 cups milk; ½ cup all-purpose flour

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Step 1
In a 4 quart casserole dish combine cubed potatoes, carrots, celery, onion, water and salt. Microwave on high for 15 minutes or until vegetables are crisp tender.

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Step 2
Stir in broccoli, bouillon cubes, margarine, dry mustard, pepper, and processed cheese. Set aside.
Step 3
In a small bowl combine the milk and flour and blend until smooth. Slowly add to cheese mixture, stirring until blended. Microwave on medium-high (70 percent) for 20 minutes, or until temperature reaches 160 degrees.

Nutrition Facts

Per Serving:

361 calories; protein 20.1g; carbohydrates 32.5g; fat 16.9g; cholesterol 35.3mg; sodium 2507.6mg. Full Nutrition

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Cheese Soup II

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