Veggie Cheese Soup

Fall is officially here!  And even though I live in Phoenix, and it's still 100+ degrees outside, we can still tell a difference in the air. We are anxiously anticipating the arrival of October, which is when our weather magically turns to perfection.

One of the things I love about fall?  Soup.  Stew. Chili.  All those delicious comfort foods that are way too hot and heavy for summer.  So this week, I pulled out of my all time favorite soup recipes.  I love it for a few reasons.  

1:  It's super easy.  

2: It's great for cleaning out whatever veggies I may have laying around.  It's so easy to omit the original vegetables listed in the recipe and throw in something different.  For example?  The recipe doesn't call for corn, but I had half a bag of frozen corn leftover from another dinner, so I just threw it in the pot.  

3: It freezes GREAT.  I will typically double or triple this recipe and just throw a ton of it in the freezer for later, or for when I need to take dinner to a friend.

Veggie Cheese Soup

1/4 onion chopped

1 green pepper chopped

2 carrots sliced

2 celery stalks diced

3 potatoes diced

3 c. water

1/2 c flour mixed with 1 c water

1 1/2 c. half and half

1 1/2 c. milk

1/2 lb. American cheese

Garlic salt, salt and pepper to taste

Cook vegetables in 3 c. water until tender.  Add in flour/water mix.  Cook and stir until thick and bubbly.  Gradually add milk and half and half.  Add cheese.  Stir frequently until cheese is melted.  Season to taste.

Enjoy!