This recipe conjures up so many memories around one simple ingredient: Velveeta.
My grandfather loved Velveeta. This oblong pasteurized cheese product had a home in my grandmother's refridgerator for years. A couple of slices and some saltines = a snack. The memory of this cheese (well, cheese-ish log) is inextricably linked to its storage container. A specially-made-just-for-Velveeta rectangle created by Tupperware. Let's be honest, if you've ever owned Velveeta you know that if one little bit is exposed to fresh air for too long it turns into a hard-as-rocks piece of plastic commonly found in injection molding facilities. Then again, credit where credit is due: It is easy to cook with and provides an ooey-gooey cheese base for the chef's recipe.
Are you gathering I am not a fan? This item does have one little place in my heart - outside of the truly fond memories of my grandma and grandpa - it's presence announces the beginning of football season. Once a year, this little hunk of should be melted down to form the electric orange base of a spicy queso dip and then scooped up with a chip or two. Let the games begin! And that's it.
Confession #1: I could not bring myself to use one pound of it in the soup. A real cheese roux was substituted that I modified/created from a different recipe.
Confession #2: No frozen vegetables were used.
Confession #3: As I watched my fresh veggies lightly boil in the chicken bouillon base, I just knew the soup would be silky and amazing if it were smooth. Yes, I took my immersion blender to them.
The end result was really quite delicious.
VEGETABLE CHEESE SOUP - ORIGINAL GRANDMA RECIPE
1 quart water
2 tsp chicken bouillon
2 cup diced potatoes
1 cup chopped onion
1 cup diced celery
1 - 20 oz package of frozen broccoli, cauliflower and carrot mix
1 pound Velveeta
Combine water, bouillon, potatoes, onion and celery. Cook until partly done. Add frozen vegetable mix and cook another 10 minutes or until well done. Cut Velveeta into cubes and add, stir until melted. Can be easily doubled.
VEGETABLE CHEESE SOUP - MODIFIED RECIPE
I quart water
2 tsp Better Than Bouillon Chicken Base
2 cup diced potatoes
1 cup chopped onion
~ 20 oz of chopped fresh broccoli, carrots and cauliflower
2 T butter
2 T flour
1 1/2 cup milk
2 1/2 cup shredded cheddar cheese
1 T Siracha
Combine water, bouillon and all vegetables (potato, celery, onion, broccoli, cauliflower, carrots) and cook until done. Once tender, blend with immersion blender. One can also remove and blend in batches in traditional blender. Return to stockpot and simmer.
Prepare the cheese roux. In saucepan melt butter and then add the flour. Cook/whisk for a couple of minutes, then gently and slowly whisk in the milk -- whisking constantly to avoid any lumps. When smooth and begins to slightly bubble, slowly add the cheese, whisking after each addition. Stir in the Siracha. Remove from heat and add to the stockpot of blended vegetables.
Simmer and serve.