More Great Recipes: Soup

Print Shop Soup


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Member since 2015

Serves 12 | Prep Time 10 minutes | Cook Time 20 minutes

Ingredients

4 large potatoes - diced
1 onion - chopped
2 quarts water
13 chicken bullion cubes
20 oz frozen peas and carrots
1/2 cup butter
1 cup flour
1 15 oz. bottle Kraft Cheez Whiz


There are three pots cooking at the same time with this recipe - and then combined at the end to make the soup.


Put potatoes and onion into large pot with enough water to just barely cover and bring to a boil until soft.


While waiting for potatoes and onions combine 2 quarts of water with bullion cubes in another pot and bring to boil to dissolve.


Add peas and carrots to potatoes and onions when soft. Cook until soft.


In another pan, melt butter and slowly add flour making a roux.


Slowly add roux to chicken bullion stirring constantly to ensure no lumps.


Add Cheez Whiz to chicken bullion mixture - stir well.


Add Cheez Whiz / bullion mixture to the vegetables once the veggies are soft.


Add salt and pepper as needed.


Pairs Well With


Notes

This is a variation of the Baldwin Print Shop Soup that Melanie's family makes...yummy and easy.

Submitted by: "Kent Christensen"

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