Recipe Train

    Andrea McCallum’s family has always had a tradition of eating soup on Christmas Eve, and this hearty cheese soup was always the first to disappear. “Lots of memories have been made making and enjoying this soup together as a family,” she said. “It’s one of those soups that just warms not only your stomach but your soul too.”

    2 cups diced potatoes
    1/2 cup diced celery
    1/2 cup sliced carrots
    1/2 cup onion
    1 cup water
    1/2 cup margarine
    1/2 cup flour
    2 cups milk
    1/2 package Velveeta cheese
    1 cup diced ham
    2 cubes chicken bouillon
    2 cups water
    
    Cook all vegetables separately until tender. It’s easiest to cook them in the microwave.
    Place all cooked vegetables together in a pan with 1 cup of water. Place aside for now.
    Melt margarine in a large soup pot. Add flour and stir until mixture is smooth. Add milk. Cook over medium heat until the mixture is thickened.
    Add Velveeta cheese cut into small chunks. Stir until the cheese is dissolved. Add chicken bouillon to the 2 cups of water and dissolve the bouillon. Then add vegetables and water to the cheese mixture. Stir gently to mix. Heat at a very low heat so as to not scorch.

Next stop on the recipe train: Sheila Gift’s Hamburger Stew “Witch’s Brew”
Chugga chugga chew chew!