"You can adjust seasonings and vegetables to your taste. The leftovers reheat well! Serve with crackers or fresh bread." — Stacey A.
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potato, peeled and diced
chopped fresh chives
salt to taste
ground black pepper to taste
2 1/2 cups
shredded Cheddar cheese
I had trouble w/ the carrots cooking in the amount of time the recipe called for. It took at least 40 min for them to be tender, and I chopped them fairly small. I would recommend dicing them instead. I would also recommend not adding the flour to the veggies first. Next time I make this, I'll add the stock (I used stock in place of boullion & water) to the veggies and simmer till tender. Then, stir the flour into the milk and add that to the soup along w/ the cheese. This will allow more time if needed for the veggies to cook w/o affecting the texture, as I noticed the soup was slightly grainy from having to cook it too long. Otherwise, the taste was lovely and my children went back for seconds. :) ETA: I also thought 2/3 cup of flour was alot. It could probably be cut back to 1/3 cup w/ success. :)
Not nearly as good as I imagined...
This soup was phenomal! My hubby loved it! My tweaks: did as others and sauteed the garlic with onions and celery; I decreased cheese to two cups; used skim milk; added an extra 1/2c. potatoes, probably 1-1/2c. cauliflower. Could have added some broccoli or more carrots or cauliflower. My young boys gobbled it right up! Thanks for sharing! Oh, and I didn't add any salt, just 1/2t. pepper. The salt from the bouillon was enough for us.
Great base recipe! I used what veggies I had in the fridge and it turned out tasty. Even my husband who doesn't like vegetables at all approved of this soup. My only change was to sautee three cloves of garlic along with the onions and celery. Other than that....yummy!
Oh my goodness!! Yummy! I didn't have celery, so I put in some celery seed and chopped broccoli. It was amazing! This is definitely going into the rotation! Next time I will shoot for the real recipe.
I didn't have any chives, so I left them out. I also added some crumbled bacon. My family is clamoring for more. I think that next time, I will wait to add the flour with the milk.
I have made this many times with many different combinations of veggies. Always turns out great!
This is excellent! I added less water and added a can of brocoli/cheese soup instead. I mix just a tad of swiss chess with a mixture of different cheeses. Next time I will add brocoli, cauliflower and red pepper.
* Percent Daily Values are based on a 2,000 calorie diet.
Garden Cheese Soup
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
** Calories: 276
** Calories from Fat: 132
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