This soup is a lot of work! If you have extra hands that can help you in the kitchen, utilize them for this recipe. I’m telling you, while making this I was running circles around the kitchen stirring this, melting that, boiling this, and chopping that! Every ounce of hard work is worth every bite in the end. I’m not sure where the name comes from, but it is so delicious. It makes a TON, so make this when you are having company over or want something to give to a friend who just had a baby or surgery or maybe even a runny nose!
Print Shop Soup
- 3 c. cubed potatoes
- 1 c. chopped celery
- 1 chopped onion
- 1 c. flour
- 1 (16 oz or 20 oz) pkg. frozen peas and carrots
- 12 chicken bullion cubes
- 1/2 lb (2 c.) butter
- 1 (8 oz or 12 oz) jar of cheese whiz
- Cook potatoes, peas and carrots, chopped celery and onion; cover with water and cook until tender. Use just enough water to cover all vegetables. In a separate pot dissolve chicken bullion and 2 quarts of water. In a small pan melt butter then add flour. Stir until smooth. Slowly add the chicken broth stirring constantly until lumps are gone. Warm the cheese whiz in warm water until it will run. Then add the cheese to the thickened broth. Stir well. Add the vegetables, including the water they were cooked in and simmer a few minutes before serving.