- 7 cups water
- 9 cubes chicken bouillon, crumbled
- 6 potatoes, cubed
- 2 cloves garlic, minced
- 1 large white onion, chopped
- 1 bunch celery, chopped
- 3 cups chopped carrots
- 2 (15 ounce) cans whole kernel corn
- 2 (15 ounce) cans peas
- 2 cups chopped fresh green beans
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 pound processed cheese, cubed
- In a large pot over medium heat, combine water, bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.
- Stir in corn, peas and green beans and continue to cook on low heat.
- Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.
03/14/2017
recipepes.com
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