Ingredients

• 7 cups water
• 9 cubess chicken bouillon , crumbled
• 6 potatoes , cubed
• 2 cloves garlic , minced
• 1 large white onion , chopped
• 1 bunch celery , chopped
• 3 cups chopped carrots
• 2 , 15 ounce
• 2 , 15 ounce
• 2 cups chopped fresh green beans
• 0.5 cups butter
• 0.5 cups all-purpose flour
• 3 cups milk
• 1 pound processed cheese , cubed

Instructions

1. 1 In a large pot over medium heat, combine water, bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.
2. 2 Stir in corn, peas and green beans and continue to cook on low heat.
3. 3 Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.

Nutrition per serving