Cheese Soup

This recipe screams “Halloween” to my best friend Lauren and I. Growing up we always trick or treated together and our moms always served us up a heaping bowl of cheese soup before we went out door to door. Lauren’s mother used to make the soup as a cold weather comfort food and shared the recipe with my mother. It turned out to be a favorite for Halloween night and still is! Lauren and I both still make it every year and have indeed perfected it over time!

Cheese Soup

3 strips of bacon

1 T. olive oil

4 russet potatoes

1 large yellow onion

2 carrots

1 lb. of broccoli

4 cups of chicken stock

4 cups of water

2 bay leaves

2 lbs. of Velveeta cheese

Salt and pepper to taste

In a large pot over medium-high heat drizzle in the olive oil and crisp up the bacon. Once the bacon is cooked remove it from the pot and set it to the side, when it has cooled crumble it. Into the bacon drippings in the pot add the onion, potatoes, broccoli and carrots all diced into bite size pieces. Stir the vegetables around to coat in the bacon fat, add salt and pepper and cook until lightly softened. Pour in the stock, water and add the bay leaves, bring to a simmer and let it cook for about 20 minutes. Then add the block of Velveeta cheese and continue stirring until it is melted into the soup. Serve with the bacon crumbles on top. I also let the kids make little croutons with pumpernickel bread and pumpkin cookie cutters!

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