The BEST Cheesy-Potato Soup Ever!

Jordan has been spending endless hours in the field.  This past Sunday after church, Jordan had to go to field around noon, but he was going to be off around a decent hour (which is 7 or 8 pm around our house this time of year).  I decided that instead of PB&J's and Ramen Noodles, which I have been frequently eating recently, I would actually make a meal that Jordan and I could sit down and share before he jumped back to work the next week.

I will be the first to admit that I am not the best cook in the world. I have been raised around a very good cook - my mom.  As a kid, she made all of my evening meals from her memory- no cookbook, which is a quality I admire.  Now, as an adult, I have a good friend, Sarah, who is a great cook - she literally makes everything from scratch. I am not that type of cook.  I enjoy cooking and I LOVE eating. So, I thought I would share this amazing recipe that my mother allowed me to steal!

Cheesy-Potato Soup

Ingredients:

2 cups peeled & diced potatoes

1/2 medium white onion (diced)

1 bag California blend - frozen (mix of broccoli, cauliflower, and carrots)

4 chicken bouillon cubes

2 cans of cream of chicken soup

1 lb of Velveeta cheese 

Steps:

In a large stockpot, bring 2 quarts of water to a boil.  Add diced potatoes, onions and chicken bouillon cubes and bring to a vigorous boil.  Once boiling, lower heat to a medium setting and let the contents of the pot continue to slow boil for 20 minutes.  PS - check out my cute piggy timer!

After letting that boil, add your California blend to the pot.  I set my frozen veggies out on the counter when I began cooking to let them thaw a little bit.  Before I added them to the soup, I cut the larger pieces into smaller bits - because I like smaller chunks in my soup. You can cut the vegetables like I did, or by all means, leave them as they are.  

Once you have added the mixed vegetables, let the soup continue to boil for an additional 10 minutes.  On this occasion, I boiled my soup for an extra 5 minutes on top of the 10 minutes called for by the recipe (so, 15 minutes total after adding veggies).  The aroma that fills the house smells delicious! 

After you have boiled your potatoes, onions, and vegetables to your desired tenderness, add the pound of cheese and cream of chicken soup.  At this point, the soup goes from some-what-healthy to fattening and scrumptious at this point.  ** A pound of cheese is half of the regular sized Velveeta block - I used Velveeta but any other similar type of cheese would work! 

This savory soup is delicious served in a bread bowl or with a PB&J and it will warm your heart.  Going into winter, I am so grateful that my mom, the amazing cook that she is, shared one of my favorite recipes with me. Thanks Mom - chalk up another mark on my "firsts" list! Enjoy!

** Since this is my first recipe upload, I may have forgotten a major step. If anything seems off, feel free to contact me. I truly hope you love this recipe as much as I do.