My Yum-tastic Cheese and Veggie Soup

[apollymi]

 Okay, yes, it's the middle summer. Yes, it's been over 100° for the last week. And yes, I made soup. It's always cold inside my building at work.

This sounds like it would be a hard recipe from the ingredients, but really, it isn't. It's just a matter of cooking it until the broccoli thaws and the celery is tender.

Ingredients:

• 4.5 cups vegetable or chicken broth
• 1 15-oz can creamed corn
• 1 12-oz can diced carrots
• 1 12-oz can diced or sliced potatoes
• 2 medium to long sticks celery, chopped
• 2 green onions, chopped
• 4 oz frozen broccoli florets
• 1 16-oz jar  processed cheese
• 1/2 tsp celery seed or celery salt
• 1/2 Tbsp onion powder
• pepper to taste

Directions:
In a large Dutch oven, combine broth and corn over medium-high heat, stirring to mix. Add in other canned vegetables (carrots and potatoes) and again stir to mix. Add diced celery, frozen broccoli, celery seed/salt, onion powder, and pepper to taste; again, stir to mix.

As the soup comes to a boil, spoon in the entire jar of processed cheese, stirring as each spoonful is added. Once cheese is added, reduce heat to medium-low.

Allow to cook over medium-low heat for about 10 minutes or until broccoli and celery are tender, stirring frequently. This will assist the cheese sauce in melting, but it will also keep the cheese from sticking to your pan. When about 5 minutes are left, add the green onions.

Serve hot and enjoy!

Note:
This can also be done in a slow cooker, using fresh potatoes and carrots. If using this method, combine broth, vegetables (except green onions), and spices, and cook on low heat about 7 to 8 hours. Add the cheese, and cook about another 30 minutes. Add the green onions; cook about 5 minutes more. Serve hot.

Any other vegetables you would like to add -- that go well with a cheddar cheese sauce -- can be added or substituted.