Reviewed: Oct. 19, 2009

Great recipe, and it makes so much! 4 stars because I added lemon pepper and rosemary, and I don't think people should rate a recipe 5 stars if they make changes to it.

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Lisa

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Reviewed: Sep. 22, 2009

Awesome soup, kids loved it!!

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BRANDI24

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Reviewed: Sep. 13, 2009

I loved this recipe for using the abundance of garden veggies in a way my picky kids might eat them (3 and 5years). I only made a few small changes: I sauted the onion, celery, carrot first, then added the water. I did use 1/2 chicken stock, 1/2 water with 3 bouillion cubes. I added extra veggies: broccoli, bell pepper, used fresh sweet corn, peas, beans and carrots. I used real cheddar cheese. It was a hit in my family! Thanks

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beccaann1

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Reviewed: Jul. 7, 2009

Very good soup and not too time consuming (chopping everything up is what took me the longest). I made a few changes: I used 46 oz chicken broth (one box + 1 can) instead of the water and bouillon and added a can of chopped tomatoes at the same time as the green beans. I skipped the peas because I didn't have any and used fresh corn off the cob. Served it with some hot sauce- delicious!!

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adub4614

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Reviewed: May 17, 2009

This was fantastic, my husband and myself both enjoyed. I prepared it exactly as described. Next time I'm going to leave out the celery.

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Wendy

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 24, 2009

I modified this recipe in a few ways: I used 2 boxes of chicken broth (which resulted in 8 not 7 cups), I used 3 sweet potatoes in place of all the white ones, used broccoli for the green beans and used frozen peas and corn. Also I used a pound of shredded cheddar cheese and Silk for milk. I didn't have to add any seasonings whatsoever and it was fantastic.

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Colleen

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Reviewed: Feb. 6, 2009

This was absolutely delish. Added salt and pepper.

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Ferne Y.

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Reviewed: Feb. 2, 2009

Overall I thought that this was really yummy. I agree with the others that this is great because it's so versatile. I pretty much followed the recipe to a T. However, I didn't have velveeta on hand so I used block colby jack and shredded it. I would definately make this again but I would do a couple of things different. The celery still tasted somewhat raw to me. It was pretty hard and crunchy. So I will saute the celery and onion with a bit of olive oil and then add it to the mix. I thought the flavor was good but I also like a little kick. Their is a great potato soup recipe on here and there is steak sauce in it and it adds great flavor. Next time I am going to add a little steak sauce. Thanks for the great recipe.

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daisyduck0427

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Reviewed: Nov. 7, 2008

Great recipe to make out of stuff you have around the kitchen. Thick & flavorful. I used 3 1/2 cups of leftover chicken stock instead of the water & buillon. I also omitted the celery (just b/c I don't like it). Yummy! Very easy to make, too.

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Amy P.

Cooking Level: Expert

Home Town: Cadillac, Michigan, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Oct. 25, 2008

I am a recipe follower by nature, but today I was wanting to make soup and only had a bag of frozen veggies, a box of veggetable broth and cheese. I found this recipe and decided to give it a whirl with what I had. Because of what I had available I did make a lot of changes eventhough I really kept with the intention. I sauted onions and celery in a pan, added garlic when they were soft and then added a box of broth. I added a bag of mixed peas, carrots, corn and green beans AND a bag of corn. I also added chopped up fresh zucchini because I had one ready to go bad. I did the cheese roux exactly as written and added it the soup. My kids love this soup. My dh said it was really good. I like it well enough. Then I added a dollop of spicy jarred salsa and IT IS DELICIOUS!!! Tastes like the velveta/salsa dip in a soup! Thanks for the base recipe! I will make this again.

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SuziandBear

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Sep. 4, 2008

I made this 2 nights ago & my husband & I both agree it's the best we've ever tasted. I made it exactly as written except used processed pepperjack cheese. Thanks so much, this is a new favorite!

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JAN

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Reviewed: Sep. 1, 2008

This recipe is really good just as it is written, but it's a great recipe to put your own stamp on, as well. I like a little spice in my soups, so I made the following changes for 8 servings: I Used chix stock and 1 Tbls sea salt instead of bouillon, I think that gives it a better home made taste and you can control the salt content better. For the potato, I used 1 baking potato and 1 red, doubled the garlic and used frozen corn & peas instead of canned. Using1/2 velveeta and 1/2 shredded sharp cheddar tasted great too. Added 1/2 tsp cayenne, 1 tsp worcestershire. Thanks to all the other reviewers for the great advice - I will be putting this in my regular soup rotation!

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C R Henning

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 22, 2008

I make this soup about once a month and we love it. I use frozen peas, corn, and (instead of green beans) mixed vegetables. I always add more water than stated (usually about 9 cups) and it turns out perfectly. Tonight I used real cheese (cheddar, mozzarella and provolone) instead of processed - I don't recommend it! It tastes just as good - maybe better - but the texture and look isn't as nice.

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Kimberly

Cooking Level: Intermediate

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Reviewed: Feb. 5, 2008

This was delicious. I was skeptical about the whole pound of processed cheese so I used 1/2 pound processed cheese and half pound sharp cheddar. I think this really helped with the authenticity of the homemade part! ;) It was very good. I omitted carrots because we don't like them much. But I think you could add any vegetable at all and this would be delicious. The secret is in the garlic and cheese!

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EmtGal60

Cooking Level: Intermediate

Living In: Martinsburg, West Virginia, USA

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Reviewed: Jan. 21, 2008

Won another chili/soup cookoff with this recipe! We use LB Jamison's chicken base instead of the bullion cubes...makes for a lot richer flavor. In addition, we substitute frozen vegetables for the canned. The vegetables retain their flavor and texture better. Don't forget to add a little salt and pepper. This recipe can be adapted for anyone's taste! Thanks for the great recipe.

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RSTEPHENS44

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Reviewed: Nov. 7, 2007

This soup is so good! My very picky daughter asks for it atleast once a week.

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JamieHanson02

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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Reviewed: Aug. 19, 2007

Very good.

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Shun

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Reviewed: Aug. 16, 2007

This is a good soup recipe. I used 8 cups chicken broth instead of water and bullion. I did not add peas, used twice as much frozen corn, added about three cups chopped zucchini, and forgot to add the onion. I did not use processed cheese (why take such a healthy recipe and add something so unhealthy?) but instead added shredded Colby Jack and Mozzarella. I added one pound all together, but may add up to two pounds next time because I think it could have used more cheese flavor (especially since I was subbing it for the process cheese, which has more cheesy flavor than real cheese).

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ELIZRA

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Reviewed: Jul. 18, 2007

We did not like this. I don't like to waste food but we all ditifully at a bowl, as it was dinner but tossed the rest. I bought Velveeta which we never eat, just for this recipe. To be fair- It could be that we just may not like processed cheese though (other than the occasional Kraft slice we don't eat it). It was very sweet for some reason. If I made this a next time, I would use shredded cheddar insead of the processed cheese it calls for.

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Fervent Frugal Foodie

Cooking Level: Expert

Home Town: Lancaster, Ohio, USA

Living In: Redding, California, USA

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Reviewed: May 6, 2007

If you love Cheese, you will love this! If you don't like cheese just tweak it a bit and you'll have a GREAT meal!

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Steph Sei

Cooking Level: Intermediate

Home Town: Harriman, Tennessee, USA

Living In: Marietta, Georgia, USA

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Cheesy Vegetable Chowder

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