Windchillin' Cheesy Veggie Soup

Mel and I live in the frozen tundra of the Midwest.  It's cold.  It's colder than freezing actually.  Last week we had a spell of below zero temps with windchills so far in the negatives that you wouldn't think humans could survive here.  But we do.  What hits the spot on impossibly freezing days like we've had?  Hot comfort foods...and this Cheesy Veggie Soup is one of my family's favorites.  It tastes even better as leftovers but usually there isn't any left to make it to that point.  Recipe adapted from Jean Hall.

Cheesy Veggie Soup

1/2 to 1 onion, chopped

1 celery rib, chopped

3-4 potatoes, cubed

2 3/4 c. water

1/2 t. garlic powder

1/2 t. salt

dash of pepper

2 t chicken soup base

1 T cornstarch

1/4 c. cold water

1 can cream of chicken soup

4 c.  frozen vegetables of your choosing, thawed (can use fresh but will want to boil them separately 5-7 min to soften)

8 oz. Velveeta, cubed (haven't found a good substitute yet)

Cook onion and celery in a large saucepan with a dallop of olive oil until the onion is tender.  Add the potatoes, 2 3/4 c. water, chicken soup base, garlic powder, salt & pepper.  Bring to a boil, reduce heat and simmer for 10 minutes.  Stir cornstarch into 1/4 c. cold water until smooth.  Slowly add to soup. Boil for a few minutes until thickened.  Add condensed soup.  Reduce heat and add veggies.  Cook until veggies are softened to you liking.  Stir in cheese until melted. 

Stay bundled up & warm, Caramel Delights!  And if you live in a warm, sunny place - just keep that to yourself.  :)