Fall is upon us and after the flood waters have lifted in our area it’s time to delve into yummy soups and using the crock pot often! One of my favorite soups growing up was a cheesy creamy vegetable soup. You can easily throw the ingredients in a stock pot or just leave in a crock pot and forget about it until it is time for supper.
Creamy Vegetable Soup
|2 (16 oz) frozen vegetables (cauliflower, broccoli & carrots)|
2 lbs frozen hash browns
1 cup chopped onion
6 c. water
6 chicken bouillon cubes
Salt, pepper, garlic, and sweet basil to taste.
Simmer all the above about 45 minutes until the veggies are tender.
2 cans cream of chicken soup
2 cups milk
1 lb Velveeta cheese, cubed
1 c. shredded cheddar cheese
Combine all and simmer until cheese melts.
Easy crescent rolls are a great compliment to any soup or casserole. You can read a detailed post on crescent roll steps here.
1 cup warm water
Enjoy some yummy soups during your “Fall-like” weather!