This is a simple recipe
that may come in handy over the next week or so. If you are entertaining during
the holidays, it’s a hearty soup that’s perfect for lunch. Add salad and hot
bread and you’re all set! My mother originally provided us the recipe years ago
and then my grandma won a contest (one of her many wins!) with it. Enjoy!
Hannibal Cheese Soup
Boil
20 minutes:
1.5
quarts water
4
chicken flavored bouillon cubes
2.
5 cups diced potatoes
1
cup finely chopped celery
Add a 20 ounce bag California blend
frozen vegetables (broccoli, carrots, cauliflower) and boil an additional 10-15
minutes. Add 2 cans cream of chicken soup and 1 pound cubed Velveeta cheese.
Warm until well blended. Serves 8-10.
Note: Don’t attempt to prepare this in
a crockpot as the Velveeta will “break down” and ruin the consistency. Also,
rather than using bouillon and water, I begin the recipe with 1.5 quarts of
canned natural chicken broth.
Have a soup-er day!