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Cheesy Vegetable Soup

By: Sandra Goetzinger-Andrews  
"'My sister, Cari O'Shea, brought this soup to a New Year's Eve family get-together,' recalls Sandra Goetzinger-Andrews of Hiawatha, Iowa. 'I was hesitant to try it, but one taste and I was hooked. It makes a large batch, so I freeze leftovers in single-serving containers to take to work for lunch.'"

Rating: This weblink has been rated 3 times with an average star rating of 4.7 Read Reviews (2)

Rate/Review | 88 people have saved this

Prep Time:
10 Min
Cook Time:
10 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 14 servings
 

Ingredients

  • 6 cups water
  • 1 (30 ounce) package frozen shredded hash brown potatoes
  • 1 (16 ounce) package frozen California blend vegetables
  • 4 teaspoons chicken bouillon granules
  • 1 pound process cheese (eg. Velveeta), cubed
  • 2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
  • 1 cup milk

Directions

  1. In a large kettle, bring water to a boil. Add hash browns, vegetables and bouillon. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Stir in the cheese, soup and milk; cook and stir until cheese is melted. Serve immediately, or cool and freeze for up to 3 months.

Footnotes

  • To use frozen soup: Thaw in the refrigerator. Heat in a saucepan, adding additional milk if desired to achieve desired thickness.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2008 by kellyn 
This recipe is great! The soup is easy and fast to make, tastes great, and everyone in the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 29, 2008 by Home Cookin' Lady 
I have made a variation of this soup three times so far; the first time I used one can cream... MORE

 
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