Ingredients

	1 c. Celery Sliced
	1 c. Onion Chopped
	2 T. Butter or Margarine
	2/3 c. Flour Unsifted
	4 c. Water
	2 T. Chicken Bouillon
	¼ t. Pepper
	2 c. Frozen broccoli, cauliflower, and carrot combination
	1 c. Hash Browns Frozen
	3 c. Milk or half-and-half
	2 ½ c (10 oz.) Velveeta Cheese

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Quick Garden Cheese Soup

Name: Quick Garden Cheese Soup
Ingredients: Celery: 1 c.; Onion: 1 c.; Butter or Margarine: 2 T.; Flour: 2/3 c.; Water: 4 c.; Chicken Bouillon: 2 T.; Pepper: ¼ t.; Frozen broccoli, cauliflower, and carrot combination: 2 c.; Hash Browns: 1 c.; Milk or half-and-half: 3 c.; Velveeta Cheese: 2 ½ c (10 oz.)

Originally submitted by Darla Madsen

Medium

Ingredients

1 c. Celery
Sliced
1 c. Onion
Chopped
2 T. Butter or Margarine
2/3 c. Flour
Unsifted
4 c. Water
2 T. Chicken Bouillon
¼ t. Pepper
2 c. Frozen broccoli, cauliflower, and carrot combination
1 c. Hash Browns
Frozen
3 c. Milk or half-and-half
2 ½ c (10 oz.) Velveeta Cheese

Directions

In large kettle, cook celery and onion in butter until tender; stir in flour until smooth. Gradually add water then bouillon, pepper and vegetables; bring to boil. Reduce heat; cover and simmer 15 minutes. Add milk and cheese. Cook and stir until cheese is melted and soup is hot. Makes about 2 quarts.

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