Ingredients
28 ounces chicken stock
15 ounce package loose-pack frozen vegetables (broccoli, corn, carrots etc)
9 ounce package of refrigerated cheese or meat filled tortellini
2 cups milk
1/4 cup of flour
1 pack/box (9oz) Seasoned Roasted Potatoes with Garlic & Herbs - thawed in microwave
1 tablespoon snipped fresh basil
1 cup shredded smoked Gouda cheese
Preparation
In a large saucepan, combine broth and frozen vegetables and bring to a boil. Stir in tortellini and return to boil. Reduce heat and simmer uncovered, about 4 minutes or just until vegetables are tender.
Meanwhile, in a small bowl combine 1 cup of milk with all the flour and whisk until combined. Add milk/flour mixture and remaining 1 cup of milk to the broth. Add roasted potatoes.
Cook and stir until thickened and bubble. Cook 1 minute more and then turn off heat. Add in cheese and fresh basil. Stir until cheese melts. Season to taste with fresh ground pepper.
