These directions are tentative, at best. Heat water to boiling in large pot. Add frozen mixed vegetables, celery, and green pepper and cook until tender. Let this mixture cool slightly, then blend (puree), in small batches. Return blended vegetables to pot and add chicken broth, oregano, pepper, milk, cream of chicken soup, and mashed potatoes. Mix the flour with the evaporated milk and add to soup. Finally, add the shredded cheddar cheese to the mixture. Continue cooking until the cheese is melted; at this time the soup is ready to serve.
Notes: Cheese soups are usually smooth - hence the blending of the vegetables. I might consider adding a small amount of chopped onion to the other vegetables. You could replace some of the water for cooking the vegetables with chicken broth to enhance the flavor. One cup of cheese for this volume seems like it might not be quite enough!
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|Serving Size: 1 Serving (417g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 162 (48%)|
|Amt Per Serving||% DV|
|Total Fat 18g||24 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 58.4mg||18 %|
|Sodium 938.8mg||32 %|
|Potassium 541.5mg||14 %|
|Total Carbohydrate 26.9g||8 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 24.5g|
|Protein 17.5g||25 %|
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Calories per serving: 336
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