Pleasant Valley Cheese Soup

Pleasant Valley Cheese Soup

 

1 c. finely chopped celery, broccoli, or other green veggie
1/2 c. finely chopped carrot
1/2 c. chopped onion
2 Tbsp. instant chicken bouillon crystals or 2 cubes
1 qt. water
1 qt. milk (2% or whole works best)
1 1/2-lbs. processed American cheese
1/2 c. butter
1/2 c. flour
1/2 tsp. dry mustard
Salt, optional

Place all veggie's, bouillon and water in saucepan. Cook until veggies are tender. Meanwhile, scald milk but do not let it boil. Add cheese, stir until melted. Melt butter; add flour and mustard in plastic bowl in microwave oven, stir until thick and smooth, then add to cheese/milk mixture and heat. Stir in veggies and water in which they cooked. Check for salt. Serve hot.

Makes 2 quarts. Excellent with fresh bread.

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Pleasant Valley Cheese Soup

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  • 5 Star Review
  • Date: October 26, 2011
  • Reviewer: 
  • Greensboro, NC
  • An old favorite

  • So glad I found this recipe here! My mom used to make this when I was a little girl, She used a cup each of onions, carrots, and celery and made her own chicken stock. We ate it with her homemade bread. This is comfort food for sure!!!
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    • 7 of 7 people found this review helpful
  • 5 Star Review
  • Date: February 25, 2011
  • Reviewer: 
  • Hondo, NM
  • This was great!

  • I took this to Church Potluck, and everyone wanted my recipe. I used Celery in mine, used the whole 2 lb loaf of Cheese, I used the Mexican style, which gave it a little snap. Great!!! Thanks.
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    • 9 of 9 people found this review helpful
  • 5 Star Review
  • Date: March 04, 2009
  • Reviewer: 
  • Bradenton, FL
  • Waaay Delicious!

  • The whole family loved this soup. Think next time I would use more broccoli, Plus the celery, and a full Cup of chopped carrot. Also used a 2% lowfat evaporated milk. This soup was just plain GOOD especially for all cheese lovers !
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    • 38 of 40 people found this review helpful