I make this soup on the stove top but I think it could easily be adapted to the crock pot. It's not a time-intensive soup, though, so you can have it on the table within 1/2 hour of when you start to make it. It relies on some convenience products, which helps make it quick, and it's also a great way to get lots of vegetables in. I modified this recipe to use what I like, but you could easily add carrots or other favorite vegetables to the mix.
First, saute the onion in a dutch oven coated with cooking spray. Then stir in the potatoes,
the chicken broth and the water.
Bring to a boil, then reduce the heat, cover, and simmer for 10 minutes.
Next, combine the cornstarch with a bit of cold water and whisk well to dissolve the starch. Gradually add this mixture to the soup.
Return the soup to boiling, and cook and stir for 1-2 minutes or until slightly thickened.
Add the cream of chicken soup and stir well until blended.
Reduce the heat to medium and add the broccoli
then the cauliflower (or your favorite vegetable mix).
Cook and stir until the vegetables are tender, about 5-7 minutes. Then add the cheese
and cook and stir until it is completely melted and incorporated into the soup. (This recipe calls for 16 oz of velveeta. I think that's a bit much, I would tend to use only 12 oz.)
Enjoy with some warm, crusty bread!
There are more great recipes at the Ultimate Recipe Swap, Slow Cooking Thursday, Foodie Friday, Food on Fridays, and Friday Food. Get crock pot inspiration at Crock Pot Wednesdays and Slow Cooking Thursdays.
Veggie Cheese Soup
1 large onion, chopped
4 cups peeled, diced potatoes
3 cups chicken broth
2 cups water
1 Tbsp. cornstarch
1/4 cup cold water
1 can cream of chicken soup
3 cups frozen broccoli
3 cups frozen cauliflower
12-16 oz. Velveeta cheese, cubed
In a dutch oven coated with nonstick cooking spray, saute the onion over medium heat until tender. Add the potatoes, water and chicken broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Combine cornstarch and cold water and whisk until smooth; gradually add to soup. Return to a boil; cook and stir for 1-2 minutes or until slightly thickened. Stir in cream of chicken soup until blended.
Reduce heat to medium; add vegetables. Cook and stir until vegetables are tender. Stir in cheese until melted. Serves 8-10.
I make this soup on the stove top but I think it could easily be adapted to the crock pot. It's not a time-intensive soup, though, so you can have it on the table within 1/2 hour of when you start to make it. It relies on some convenience products, which helps make it quick, and it's also a great way to get lots of vegetables in. I modified this recipe to use what I like, but you could easily add carrots or other favorite vegetables to the mix.
First, saute the onion in a dutch oven coated with cooking spray. Then stir in the potatoes,
the chicken broth and the water.
Bring to a boil, then reduce the heat, cover, and simmer for 10 minutes.
Next, combine the cornstarch with a bit of cold water and whisk well to dissolve the starch. Gradually add this mixture to the soup.
Return the soup to boiling, and cook and stir for 1-2 minutes or until slightly thickened.
Add the cream of chicken soup and stir well until blended.
Reduce the heat to medium and add the broccoli
then the cauliflower (or your favorite vegetable mix).
Cook and stir until the vegetables are tender, about 5-7 minutes. Then add the cheese
and cook and stir until it is completely melted and incorporated into the soup. (This recipe calls for 16 oz of velveeta. I think that's a bit much, I would tend to use only 12 oz.)
Enjoy with some warm, crusty bread!
There are more great recipes at the Ultimate Recipe Swap, Slow Cooking Thursday, Foodie Friday, Food on Fridays, and Friday Food. Get crock pot inspiration at Crock Pot Wednesdays and Slow Cooking Thursdays.
Veggie Cheese Soup
1 large onion, chopped
4 cups peeled, diced potatoes
3 cups chicken broth
2 cups water
1 Tbsp. cornstarch
1/4 cup cold water
1 can cream of chicken soup
3 cups frozen broccoli
3 cups frozen cauliflower
12-16 oz. Velveeta cheese, cubed
In a dutch oven coated with nonstick cooking spray, saute the onion over medium heat until tender. Add the potatoes, water and chicken broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Combine cornstarch and cold water and whisk until smooth; gradually add to soup. Return to a boil; cook and stir for 1-2 minutes or until slightly thickened. Stir in cream of chicken soup until blended.
Reduce heat to medium; add vegetables. Cook and stir until vegetables are tender. Stir in cheese until melted. Serves 8-10.
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