Super Easy Cheese Soup

Friends, I am so embarrassed of this. I make this soup ALL THE TIME. For potlucks even. Why? Because it’s easy and everyone loves it. 

Leftover trick- use it as a cheese sauce when its thickened up.

You can use generic ALDI Velveeta. Just sayin’.

Don’t judge me.

2 pkg. (16 oz.) frozen broccoli, cauliflower and carrot blend (California blend)

2 quarts vegetable broth  

3/4 lb. (12 oz.) Velveeta Pasteurized Prepared Cheese Product, cut up ( 3 year olds love to do this with a butter knife.)
PLACE vegetables and broth in large saucepan; cover. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 min. or until vegetables are tender.

MASH vegetables with potato masher to desired consistency. I use a submersible blender.

STIR in Velveeta; cook 5 min. or until Velveeta is melted and soup is heated through, stirring frequently.

Add salt and pepper to taste.

Garnish with crackers, Sri racha, cilantro, spinach, whatever.

 Eat.  

Author: thewitchmama

Melanie Elizabeth Hexen is a midwife, regionally famous bellydancer, homeschooling mother and matriarch of the Many Hands House. She has been a witch for 25 years, and her belief system is currently based on the writings of Terry Pratchett and the teachings of Steven Posch. With her coven, the Prärie Hexen, she is creating the Hexen Tradition of Witchcraft. View all posts by thewitchmama