CHEESE POTATO SOUP

Cheese Potato Soup image

Our Test Kitchen downsized this family-favorite soup from Katie Peat of Palmer, Illinois. "It's creamy and smooth, and easy to make," says Katie. "I serve it with sandwiches or crackers and dip."

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 5 cups.

Number Of Ingredients 7

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Ingredients

1 medium potato, peeled and diced
1/4 cup each chopped onion, celery and carrot
1 teaspoon chicken bouillon granules
2-1/2 cups water
1-1/3 cups frozen mixed vegetables
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 pound process cheese (Velveeta), cubed

Steps:

In a large saucepan, combine the potato, onion, celery, carrot, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are almost tender. , Stir in mixed vegetables and chicken soup. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender. Stir in cheese just until melted (do not boil).

Nutrition Facts : Calories 211 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 1087mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein.