Miller-style Cheese Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1/2 teaspoon olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 stalks celery, chopped
• 4 russet potatoes, cubed
• 5 chicken bouillon cubes or 5 vegetable bouillon cubes
• 32 ounces frozen mixed vegetables
• 3 (10 1/2 ounce) cans cream of chicken soup

Recipe

• 1 note: potatoes should be chopped into comfortable bite sized bits. when i was taught this recipe i was told to peel the potatoes full monty. but you can leave the skins on if you like. now that i cook this soup myself i never remove them. they add a nice texture and interesting colour to the soup. all to your preference.
• 2 heat half (1/2) teaspoon of oil in stock pot, and add onion, garlic and celery. cook on medium heat until onion turns translucent, and mixture is fragrant.
• 3 add cubed potatoes, then cover in cups eight (8) cups of water.
• 4 add five (5) bouillon cubes of your choice. chicken is traditional, but you can substitute vegetable for a vegetarian alternative. mix until well dissolved.
• 5 wait until water has heated, then add bag of frozen vegetables.
• 6 bring to a simmer and let cook until potatoes are just tender and fork-pokable.
• 7 add the cans of cream of chicken (or celery) soup and mix until well blended.
• 8 turn heat to low, and begin adding velveeta in small cubes. it's best to do this step slowly, and taste the soup every time a batch of cheese melts. any mixture is fine depending on your preference.
• 9 remove from heat and serve with crusty bread for dipping. this soup is fabulous as leftovers, and tastes just as good cold as it does piping hot.