It has definitely been a winter to remember…..or not? While we haven’t had any snowfall accumulation and for the most part the weather has been mild, it still seems bone chilling cold to me on many days. What is the best cure for bone chilling cold? Soup, of course.
My family adores the old standbys such as chicken noodle and vegetable beef, but we enjoy soup of all kinds and it is a terrific way to “hide” vegetables from our 14 year old. While she is not a picky eater, it is always a great day when she eats vegetables cheerfully.
Recently, my dear friend, Karen Adler (aka BBQ Queens) served Celebration Soup at a fireside dinner in her home. It was a great change of pace and it was delicious. This recipe comes from a wonderful book she wrote, A Kansas City Christmas: Traditions and Recipes from the Heartland. She inspired my version of Creamy Vegetable Soup. I hope it becomes your family favorite too.
Don’t forget to enter our contest for the 175 Best Babycakes Cake Pops Recipes giveaway. There are only a few days left to enter, so do it now. Follow this link back to the announcement of the book and learn how. It will be out at stores and available on web sites soon, but enter before January 31 and you just might win a copy now.
Creamy Vegetable Soup
3 tablespoons butter
3 carrots, thinly sliced
3 stalks celery, thinly sliced
3 green onions, thinly sliced
1 small zucchini, diced
2 cans (14.5 oz. each) low sodium chicken broth
2 cans (10 3/4 oz. each) cream of potato soup
1 cup milk
1 cup sour cream
2 jars (5 oz. each) Old English Cheese Sauce
Heat butter in large saucepan over medium high heat. Add carrots, celery, onions, and zucchini. Cook for 5 to 7 minutes. Add chicken broth and simmer for 30 minutes. Add remaining ingredients and stir until cheese melts and soup simmers. Sprinkle with chopped green onions before serving.
Makes 6 servings.
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