You may also like
Categories:Viewed: 21 - Published at: 3 years ago
Ingredients
- 1 Tbsp. oil
- 4 stalks celery, chopped
- 2 medium each: potatoes and carrots, peeled, finely chopped Target 2 lb For $3.00 thru 02/06
- 1 medium onion, chopped
- 1 large red pepper, chopped
- 2 cans (10 fl oz/284 mL each) fat-free reduced-sodium chicken broth
- 2 cups water
- 1/4 tsp. ground black pepper
- 1/2 cup each: milk and light cream (5%)
- 500 g Velveeta Process Cheese Product, cut up (about 3 cups)
Method
- Heat oil in large heavy saucepan on medium heat.
- Add vegetables; cook and stir 3 to 5 min.
- or until crisp-tender.
- Add broth, water and black pepper; stir.
- Bring to boil.
- Reduce heat to medium-low; simmer 15 min.
- or until vegetables are tender, stirring occasionally.
- Gradually add milk and cream, stirring constantly with wire whisk until well blended.
- Reduce heat to low.
- Add Velveeta; cook 5 min.
- or until Velveeta is completely melted and mixture is well blended, stirring occasionally.
- Pour soup, in batches, into blender or food processor; cover.
- Blend until pureed.
- Return to saucepan.
- Cook on low heat until heated through, stirring occasionally.
