Vegetable Cheese Soup
Posted 21st January 2011
By The Cheweee Lunchbox Team
London
Combine the water and potatoes in a stock pot. Bring to a boil, then reduce heat to low. Simmer for 20 minutes. Add frozen vegetables and simmer another ten minutes. Add the condensed soup and cheese and cook over medium-low, stirring occasionally, until cheese is fully melted.
Toss a handful of pan-fried fresh mushrooms to the top of the soup to give it some extra taste, nutrition, and love.
- 1.75 L water
- 300 g diced potatoes
- 500 g frozen mixed vegetables
- 2 cans condensed cream of mushroom soup
- 450 g shredded Monterey Jack