Grandma’s Cheese Soup

As the name says I got this recipe from my Grandma. I absolutely love this soup and it is the perfect fit for a cold winter night. Here in Illinois tonight we are having a blizzard and it is cold and windy. This is a perfect way to end an evening during a blizzard!

10 oz Birdseye frozen mixed vegetables
2 lb Velveeta Cheese
2 Cans Cream of chicken soup
8 C water
3 chicken bullion cubes
1 C chopped celery
1 C chopped onion
2 C frozen hash browns (or chunks of raw potato, just cook a bit first)

Boil water. Add bullion cubes (this is where you add the raw potato). Reduce heat to simmer. Add celery, onions, vegetables and simmer 20 minutes. Add frozen hash browns, and cream of chicken soup. Cut Velveeta into small blocks and add. Melt cheese and serve.

 

Cheesy Baked Potato Soup

This is a delicious recipe. This is my friend Lisa’s recipe, she made it with us as part of our make it and freeze it meal day. One word of caution though, watch the soup carefully so it doesn’t scorch and ruin the whole batch of soup (words of experience here)

5 pounds potatoes, baked, cooled and cubed (may want to do the night ahead)
1/2 C butter
8 oz sour cream
1/2 C flour
1/2 C chopped celery
1 t minced garlic
1/2 lb bacon cooked and crumbled
salt / pepper to taste
2 cans chicken broth
2 packages shredded cheddar cheese
1 lb Velveeta cheese, cubed
milk (up to half gallon)

Melt butter in large pot, add garlic, celery, cooked crumbled bacon. Cook in low. Meanwhile, mix flour & sour cream together in a medium bowl. Whisk it into the butter mixture and contineu to stir to prevent sticking. Increase heat to medium high and gradually whisk in the chicken broth. Mixture will begin to thicken. Once bubbly, begin to whisk in shredded cheese one bag at a time. Add cubed velveeta. Add milk 1 C at a time until soup is the desired consistency. Add potatoes last and simmer (without scorching!) Season with salt and pepper to your liking.

To freeze: cool soup completely (will take awhile). Put into gallon sized freezer bags. Do not fill too full as liquid tends to expand when frozen. The soup did “ok” with freezing, tastes better fresh than frozen but we liked it enough, the milk/ cream tends to separate when frozen. 😦

Label instructions: Thaw completely, warm and eat.