We're cheese fans! We like it sliced with crackers, shredded in fresh salads and even melted in casseroles, entrées and soups. What's your favorite? Do you enjoy mozzarella, Swiss, bleu, Havarti? How about Colby, American, pepper jack, cheddar or provolone? It's hard to pick because they are all so "gouda"! We have been known to purchase cheese while vacationing in areas known for this product. For example, we picked up a tasty white cheddar loaded with local cherries in MI, smooth smoked cheeses in WI and even a block of horseradish cheese in IN's Amish country. On this day honoring such a delicious dairy food, I am repeating an easy peasy cheese recipe. I realize that June isn't typically soup weather, but this is a tasty dish that's really good year-round. I also acknowledge that Velveeta is a processed cheese, but it fits the bill nicely in this entrée. For a printable version, click here.
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 great day! Don't worry;
brie happy! 🧀