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Sunday, March 18, 2012

Jen's Cheese Soup

So easy and so good! We have this every Halloween.

Three cups each chopped to desired size:
Broccoli
Cauliflower
Carrots
Steam in salt water until tender. Do not drain water.

In sauce pan melt
1/2 cup butter
Add
3/4 cup flour
Stir until bubbly then add
2 teaspoons chicken bouillon
1 quart milk
1 jar cheese whiz 16 oz.
1 can cheddar cheese soup
Add this thick cheesy goodness to the steamed vegetables.

Serve hot. Very good as left overs and is even better the next day!

-Jen Gagnon
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