melissa-dallas
Well-known member
O.K. this is decidedly lowbrow and I probably wouldn't have made it by just looking at the recipe, but a friend had brought it to a work function and it is surprisingly good and a nice quick pot of soup. Actually, better than a lot of restaurant soups I've had. Biggest time expenditure is peeling and chopping a few potatoes and an onion while bringing the liquid to a boil.
1 1/2 cups water
1 can chicken broth (I used 3 1/2 cups water and a few tsp. "Better than Bouillon")
2 cups chopped potatoes
1 cup chopped onion.
1 bag frozen broccoli/cauliflower/carrot mix veggies
1 can creamed corn (I had leftover fresh-I pureed in the blender with a little milk and 2 tsp cornstarch)
1 15oz jar cheese whiz
Bring liquid to a boil. Add potatoes and onions and simmer until potatoes are done. Add frozen veggies and cook about ten minutes = until crisp tender. (I checked after five & it was just starting to come back to a simmer). Stir in corn and cheese, stir until cheese melts and heat just until hot.
1 1/2 cups water
1 can chicken broth (I used 3 1/2 cups water and a few tsp. "Better than Bouillon")
2 cups chopped potatoes
1 cup chopped onion.
1 bag frozen broccoli/cauliflower/carrot mix veggies
1 can creamed corn (I had leftover fresh-I pureed in the blender with a little milk and 2 tsp cornstarch)
1 15oz jar cheese whiz
Bring liquid to a boil. Add potatoes and onions and simmer until potatoes are done. Add frozen veggies and cook about ten minutes = until crisp tender. (I checked after five & it was just starting to come back to a simmer). Stir in corn and cheese, stir until cheese melts and heat just until hot.