Serves: 11
Total Calories: 339

4 1/2 cups potatoes, peeled and cubed
3/4 cup carrot, peeled and sliced
1/2 cup celery, chopped
1 tablespoon butter
1/2 cup onion
2 cloves garlic, minced
1 1/2 quarts water
3 cubes chicken bouillon
1 (32-ounce) package pasteurized process cheese spread, cubed
1 to 2 (10 3/4-ounce) can cream of chicken soup

Place potatoes, carrots and celery in a food processor. Pulse until vegetables are finely chopped. Set aside. Melt butter in a saucepan; add onion and garlic. Sauté until tender. Spoon chopped vegetables and onion mixture into a stockpot. Stir in water and bouillon. Cook over medium heat until vegetables are tender. Add cheese spread and one can of soup; stir to blend. If you prefer a creamier, thicker soup, stir in remaining can of soup. Reduce heat to low and simmer until cheese melts; do not boil.


Miniature houses look sweet lined up across a mantel. Dress them up for winter with colored lights, tinsel garland, button doorknobs and snowy bottle brush trees.

Nutritional Facts:

Serves: 11
Total Calories: 339
Calories from Fat: 199

More Recipes from the Christmas with Family & Friends Cookbook:
Bean with Bacon Soup
White Bean & Sausage Stew
Cream of Tomato Soup
Perfect Rolls
Minted Green Bean Salad
Cabin Salad
Sobi’s Cabbage Chowda
Wild Rice & Mushroom Soup
Christmas Cherry Salad
Family Pineapple Salad
Grandma’s Wheat Bread
Erma Lee’s Chicken Soup
Vegetable Cheese Chowder
Wonderful Baked Potato Soup
Speedy Snow Pea Salad
Make-Ahead Beet & Bean Salad
Focaccia Rounds
Diane’s Spinach Salad
Midwestern Steakhouse Soup
Slow-Cooker Stroganoff Stew
Carla’s Not Really Chili
Stone-Ground Corn Rolls
Poblano Chowder
Chicken Posole
Grandmother’s Biscuits
Garlic Cheddar Biscuit Cups
Roggebrood
Tried & True Cranberry Salad
Mom’s Seafood Gumbo
Tortellini Soup
Corn Chip Salad