chicken bouillon cubes or 2 tsp. chicken bouillon granules
1
medium onion, chopped
1
medium potato, peeled and chopped
1
16.-oz.
bag frozen mixed vegetables
2
(10 3/4-oz.)
cans cream of chicken or cream of celery soup
1
lb.
prepared cheese product, cut into cubes and softened
2
cloves garlic, minced
1/4
tsp.
cayenne pepper
1/8
tsp.
dried basil
Crumbled bacon (optional)
Directions
In large saucepan combine chicken bouillon, onion, potato, garlic, frozen vegetables and 4 cups water. Bring to boiling. Reduce heat. Cover and simmer about 20 minutes or until vegetables are tender.
Stir in soup. Cook and stir until heated through. Add cheese, cayenne and basil. Stir until cheese is melted and top with crumbled bacon, if desired.
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