Vegetable-Cheese Soup

Ingredients:

1 pkg. (16 oz.) frozen broccoli, cauliflower, carrot blend

2 cans (14 oz. each) chicken broth

¾ lb. (12 oz.) Velveeta cheese, cut into ½ inch cubes

Let me first start by saying I do not like Velveeta.  I can not stand processed cheese.  For some reason, this recipe just sounded good so I gave it a shot!  It was amazingly good!  Mike and I killed the entire pot.

First, bring combined vegetables and broth to boil in large, covered saucepan on medium-high heat.  Simmer on low heat 10 minutes or until vegetables are tender.

Next, stir in Velveeta; cook 5 minutes or until cheese is completely melted and soup is heated through, stirring frequently.

Yummy creamy, fake-cheesy goodness!

I'm not even joking.  Mike doesn't like cooked carrots or cauliflower and I don't like Velveeta.  We could probably eat this soup every night, it was that good!

TIP:  For a smoother consistency, soup can be puréed in a blender.

I'm giving this recipe some love at the web's best linky parties next week :o)

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