I can't believe it's taken me this long to share this soup! It is famous in my extended family and is often made for special occasions like birthdays. My mom got the recipe years ago from a newspaper and I created a gluten free version that we absolutely love. It's a cheesy soup full of vegetables that is heavenly to dip bread in. My brother used to call it "Pea Pot Soup" as little kids often change what they hear to what makes sense to them!
Print Shop Soup
2 carrots, peeled and finely diced
2 stalks celery, finely diced
1/2 medium onion, finely diced
1 cup frozen peas
3/4 cup butter (1 1/2 sticks)
3/4 cup white rice flour (Bob's Red Mill is my preference)
1 (32 oz.) chicken broth
1 chicken bouillon cube
1 (16 oz.) jar Kraft Cheez Whiz
Salt and pepper to taste
In a medium saucepan, cover carrots, celery, and onions with just enough water to cover. Salt the water, then bring to a boil. Boil for about 5 minutes or until tender. Set aside. Meanwhile, in a large saucepan, melt the butter, then stir in the flour until smooth and bubbly. Slowly add the chicken broth while stirring. Add the bouillon cube. Bring to a boil, stirring constantly, until thickened. Add the undrained vegetables, peas, and Cheez Whiz. Season to taste. Heat through and serve.
Gather your ingredients. You will need 2 carrots, 2 stalks celery, an onion, 1 cup frozen peas, 1 1/2 sticks butter, 3/4 cup white rice flour, chicken broth, Cheez Whiz (found in the refrigerated section either by cheeses or by deli), a chicken bouillon cube, and salt and pepper.
Finely chop the carrots, celery, and onion. I use my Ninja chopper to do this. The smaller the pieces, the better for my kiddos! Place them in a medium saucepan and cover with water. Salt the water and bring to a boil. Boil for about 5 minutes or until tender (depending on size of veggies). Set aside.
In a large saucepan, melt the butter. Add the flour and stir to make a roux. Once it's thick and bubbly, slowly add the chicken broth. Throw in the chicken bouillon cube.
Bring back to a boil and stir until smooth and thick. (Make sure that bouillon cube gets dissolved too!)
Add the undrained vegetables, the frozen peas, and the Cheez Whiz. I melt the Cheez Whiz in the microwave to make it easy to pour.
Stir all together, season with salt and pepper, and heat through.
A big bowl of this soup is so cozy and comforting. We love to dip bread in it!
Even the pickiest of eaters love this soup because, well, it's cheesy!
Definitely a soup you'll want to add to your meal rotation. It really comes together quite quickly and doesn't have to cook very long. It also freezes well. My mom would double this recipe so we could eat it for at least two meals. Enjoy!
Recipe Source: Recipe from my sweet mom