Extreme comfort food! Cheese and vegetables in a velvety sauce. My steak and potatoes husband frequently requests this soup with fresh sourdough bread on weekends.
Ingredients
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups milk
- 1 (10.5 ounce) can chicken broth
- 2 cubes chicken bouillon
- 2 cups frozen mixed vegetables, thawed
- 1 (8 ounce) package process cheese food (such as Velveeta®), cut into small cubes
- 1/4 teaspoon hot pepper sauce
- 1/4 teaspoon ground white pepper
Directions
- Melt butter in a large, heavy pan over medium heat. Cook and stir onion and garlic in hot butter until tender, about 5 minutes. Whisk flour into the butter mixture until incorporated. Reduce heat to low and cook, stirring constantly, until the liquid is thick, about 3 minutes.
- Stir milk, chicken broth, and chicken bouillon cubes into the butter mixture. Increase heat to medium and cook, stirring regularly, until slightly thickened, 5 to 7 minutes. Add mixed vegetables and cook until the vegetables are heated through, 10 to 15 minutes.
- Reduce heat to low; add process cheese food, hot pepper sauce, and white pepper. Cook and stir until the cheese is completely melted, about 10 minutes.