Jackie Lindley
Special to the Tribune-Star
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It’s still not summer, but soup is still good.
Mix everything in a pot (I also sometimes add diced cooked chicken). I don’t remember where I got this — I’ve had it too many years. If you like cheese you’ll love this. I don’t fix as much as I used to. I also use chicken bouillon base instead of cubes any more. Use whatever you and your family like.
CHEESE SOUP
4 chicken boullion cubes
1 cup onions (diced)
2 1⁄2 cups cubed potatoes
1 quart water
1 cup celery
1 cup carrots (diced)
1 large package frozen vegetables, mixed
2 cans cream of chicken soup
1 pound Velveeta cheese
• Cook all vegetables and cubes in water for 30 minutes or until tender.
• Add soup and cheese.
• Simmer until cheese is melted, stirring often.
Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.
