Jake and I had a old family favorite tonight for supper. This is a recipe that I snatched from his Grandma. When we got married, I wanted to be able to make some of his favorites. This is an easy recipe to replicate. It’s also great because it makes a huge pot – we will be packing this for lunch a few days this week. The weather finally got chilly – so we were really excited about this tonight! Enjoy!
2 quarts water
2 cups potatoes, diced
2 cups celery, finely chopped
1/2 cup onion, diced
20 oz bag California Blend vegetables
2 cans Cream of Chicken Soup
1 pound Velveeta, cubed
Boil the potatoes, celery, and onion for 20 minutes. Add the frozen vegetables and boil for an additional 10 minutes. Stir in soup and cheese until melted. Enjoy!
xoxo Alexandrea Nicole
Alex is a member of the GE Creative Team and is the eldest daughter within the trio. Her formal training is in education where she teaches Family & Consumer Science classes. The best part of teaching is and getting to use her passion for creativity everyday. Some of her favorites include sewing clothing, quilting, and scrapbooking.