Creamy Cheesy Veggie Soup

I made this soup for us for lunch. I had all the ingredients pre-cooked from other meals. Once again I am able to transform previous meals into something totally different, yet as tasty as all the ones before this creamy cheesy soup.

You can do the same with whatever you have in your refrigerator. It just takes a little imagination.

Note: The potatoes are what give this soup its creaminess.

These are the ingredients I had on hand from earlier in the week.

• 4 baked potatoes, skinned, cubed
• 1 c cooked broccoli
• 1/2 recipe of Cheese Sauce
• 1/2 recipe of Alfredo Sauce (came from the Creamy Mushroom Sauce)
• 1 tbsp All-purpose Seasoning
• 4 c Vegetable Broth
• 1/2 lemon, juice
• Chili Sauce, garnish

Add all the ingredients through the vegetable broth to a large dutch oven.

Stir.

Cook soup with medium heat, until warm.

Using an immersion blender  (or transfer to a stand blender) blend ingredients. You can see how the soup turned thick and creamy by blending the ingredients.

Taste for seasoning. I added another tablespoon of the all-purpose seasoning to pump up the flavor.

Continue to heat to desired temperature.

Just before serving add lemon juice. If you add the lemon juice too soon it will turn anything green in your soup brown (ex. broccoli). It is the chemical reaction between the chlorophyl in the broccoli and the acid in the lemon.

Garnish with Chili Sauce.

Serve. Eat. Enjoy.