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Creamy Vegetable Cheese Soup

Read Reviews (15)

"This recipe has been in my family for years. Quick and easy. Everyone will love it. For some variation, try other vegetables." — KIMRDH

Ingredients Edit and Save

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Original recipe makes 6 to 8 servings Change Servings

2 quarts water
2 cups diced potatoes
1/2 cup chopped onion
2 cups chopped celery

1 (16 ounce) package frozen mixed vegetables
2 (10.75 ounce) cans condensed cream of chicken soup
1 pound processed cheese food (eg. Velveeta)

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Directions

In a large saucepan, combine the water, potatoes, onions and celery. Bring to a boil and then reduce heat to low. Simmer for 20 minutes. Add frozen vegetables and simmer 10 more minutes. Add the cans of soup and the cheese and cook slowly, until the cheese melts.

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Reviews More Reviews

Most Helpful Positive Review

Mar 30, 2008

I make this recipe all the time, instead of using water, I use 4 cups of chicken broth. Lots of flavor!!

—michelle

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Most Helpful Critical Review

Sep 14, 2011

Yep! Too watery! Less Water

—alisa

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18 Ratings

Apr 22, 2008

i only gave 4 stars because i made some changes, but i'm sure if i'd followed it exactly it would have been great too! i cut the recipe in half for starters, but because of the runny comment, i only used about 3/4 of a qt and used vegetable broth instead of water. i also used cream of celery instead of cream of chicken, and i omitted the cheese because i didn't have any on hand. It came out Wonderful! it was exactly the creamy vegetable soup i was looking for! with the changes, a great vegetarian soup! thanks

—rebekah

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Feb 05, 2007

I make this recipe ALL THE TIME! Perhaps the other reviewer added to much water, but it isn't too watery with 2 quarts of water. Just be careful when melting the Velvetta to stir often, or the cheese will stick and burn.

—Cindy

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May 08, 2011

This was easy and good! It could be spiced up a little with some seasonings. I used 1/2 the water and about 2 cups of shredded cheddar cheese instead of Velveeta. Also, but in 1/2 a bouillon cube.

—MissBettyK

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May 04, 2009

This was a great recipe. After reading other reviews, I halved the recipe and it still made a big pot. I also doubled the potatoes, used broth instead of water, added 1 cup of chopped carrots, and 2 cups of pulled, cooked chicken. I also added salt and pepper to taste. My husband and I thought it was really good. My 2 year old liked it, too. I will definitely make this again. Thanks for posting.

—nikki

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Jul 08, 2011

Very easy recipe I made a large batch and thought it called for too much water-I only used half. Everyone loved the soup will make again.

—cindyc

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Mar 28, 2011

I looked up this recipe because I lost the original my MIL gave me. My husband could not tell the difference :)

—rcsmith09

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Nutrition

Calories
269 kcal
13%

Carbohydrates
24.2 g
8%

Cholesterol
34 mg
11%

Fat
12 g
19%

Fiber
1.8 g
7%

Protein
16.2 g
32%

Sodium
1640 mg
66%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Creamy Vegetable Cheese Soup

Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories: 269
Calories from Fat: 108

% Daily Value *
Total Fat 12g 19 %
Saturated Fat 6g 30 %
Cholesterol 34mg 11 %
Sodium 1640mg 66 %
Potassium 570mg 16 %
Total Carbohydrates 24.2g 8 %
Dietary Fiber 1.8g 7 %
Protein 16.2g 32 %
** Sugars 7.4g
Vitamin A 23 %
Vitamin C 19 %
Calcium 52 %
Iron 15 %
** Thiamin 8 %
** Niacin 13 %
** Vitamin B6 11 %
** Magnesium 8 %
** Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.