What’s Cookin’ Wednesday: Janet’s Creamy Vege Soup

Okay, I’ll admit, I don’t really like veges. I try, I really do, but I don’t really like them. This vege soup is soooooooooooooo good though. It has yummy veges and cheese, what’s not to like? Okay, so maybe not the best way to get the veges in, but give a girl some credit for trying. Without further adieu, here is my friend Janet’s Creamy Vegetable Soup

3/4 cup flour

3/4 cup butter

1 quart half and half

8 slices American cheese (Kraft is the best, it gives the soup the best flavor)

1 tsp salt and pepper

1 tsp sugar

1/2 onion diced finely

2 cups sliced carrots

2 cups sliced celery

3 cups diced red potatoes

3 chicken bouillon cubes

Place all vegetable in large saucepan with water just barely above the vegetables. Bring to a boil and simmer for 15-20 minutes. Add the bouillon cubes while simmering veges. In a separate pan, combine flour and melted butter to make a roux. Slowly add the half and half until well blended. Add the cheese slices, salt, pepper and sugar and stir until cheese melts and all it well combined. Add cheese mixture to vegetables when they are soft. Serves 6-8.

Edited: I got so excited about making this soup when I posted the recipe last night, that I couldn't even wait to make it for dinner, so I made it for lunch. I even took a pretty picture of it. Here are some changes I made:

decreased celery to 1 1/2 cups

increased flour to 1 cup

used fingerling potatoes (so occasionally we got a yummy purple potato)

added 2 cups of sliced mushrooms to the veges while cooking

added 4 oz. cream cheese at the same time I added the American cheese

Let us know if you try it and what you think.

Oops, I got so excited about making the soup, that I published it instead of setting it to post tomorrow. Enjoy a few hours early!!!