We got to have Bonnie and Caleb over for dinner tonight, which is always fun. Bonnie had worked long and hard yesterday making a very tasty rye bread with dill in it that went really well with the soup I made tonight.
I am going to attempt to remember how I made the soup, because it turned out beautifully and was extremely yummy, a definite keeper. Here goes!
Cheesy Veggie Soup
Y1 box chicken broth (about 3 cans worth)
Yabout 15 small or medium red potatoes, scrubbed and quartered
Y5 large whole carrots, scrubbed and diced (don't need to be peeled)
Y1 sweet red pepper, washed, cored and diced
Yabout 5 celery stalks, or the middle leafy part of the celery stalk with the surrounding stalks,
Y1 bag frozen sweet corn
Y1 pint half and half (or milk if you want less fat)
Y1 TBSP dried oregano
Y1 TBSP dried basil
Y1 TBSP Lawry's seasoned salt
Y1 cup cubed Velveeta
Pour chicken broth into large soup pot, on high heat. Add potatoes, carrots, red pepper, celery and corn. Bring to a boil, then turn down the heat to medium and simmer until potatoes and carrots are tender, could be 15-30 minutes depending on the size of your potatoes. Take out about 3/4 of the mixture and place in a blender (I used a VitaMix, but a regular blender will work, as long as it can blend hot foods). Add the half and half to the soup pot so that it can heat up while you use the blender. Blend mixture until most of the big chunks are gone, or less if you like a chunky soup (or skip this step if you like lots of chunky veggies). Put blended mixture back into soup pot, then add oregano, basil, seasoned salt and Velveeta. Heat over low heat until cheese is melted. Serve hot with crusty bread!