SUBMITTED by Debra, Lincoln
“I’ve made this recipe many times using many different vegetable
combinations, whatever I have in the refrigerator.”
5 tablespoons margarine
5 tablespoons flour
3 cups milk
1 (10 ¾ oz.) can of cheddar cheese soup
1 stalk broccoli, chopped
1 cup cauliflower, celery, onion, potato or carrot (any combo to
make 1 cup) chopped
salt and pepper to taste
Melt margarine in saucepan. Add flour & stir well. Gradually add
milk & stir while cooking. When mixture has thickened; add cheese
soup. Stir until mixture is well blended. In a microwavable dish
with lid, combine vegetables with some water. In microwave cook
until vegetables are tender, but do not overcook. Drain vegetables &
add to creamed mixture. Cook soup over low heat until ready to
serve. Garnish each bowl with bacon bits & shredded cheddar cheese.
Serve it with crackers or bagel chips
