Reviewed: Sep. 27, 2009

I made quite a few changes and ended up with a delicious, hearty soup! I used salsa con queso instead of the cheese sauce, omitted the celery seed and carrots, and added a can of black beans, about half a package of fresh spinach (chopped up in the blender with the vegetable broth, then added) and 1 c of salsa. I garnished it with shredded cheddar and a bit of cilantro, and WOW, what a tasty dish! I feel a lot better about the nutritional value too with the beans and spinach added. The spiciness of the salsa completely overrode the flavor of spinach. I will definitely make it over and over. Thanks for the base recipe!

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VeggieCarrie

Cooking Level: Intermediate

Home Town: Waverly, Nebraska, USA

Living In: Laramie, Wyoming, USA

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Reviewed: Jun. 19, 2009

We thought this soup was too boring.It didn't taste bad just very bland.

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more please

Cooking Level: Intermediate

Home Town: El Monte, California, USA

Living In: Reedsville, Wisconsin, USA

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Reviewed: Jun. 18, 2009

This recipe was great. I scaled the recipe to 3 servings and it fit great in my smaller crockpot. Otherwise, I followed the recipe except for using Velveeta cheese which was all I had. I served this with Paprika Onion Bread also found on this website. Try different kinds of vegetables in this. I'll be making it again and again.

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MAIZZY SUE

Cooking Level: Expert

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Reviewed: Jun. 1, 2009

I only gave the original recipe 4 stars, but with a few modifications it is definitely a 5! Instead of processed cheese I used regular colby jack (all I had) and subbed the celery seed for 3 stalks of celery. Delicious!

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heather88

Cooking Level: Intermediate

Home Town: La Center, Washington, USA

Living In: Rexburg, Idaho, USA

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Reviewed: Apr. 28, 2009

added extra can of corn and used 3/4 block of Velvetta. came out great!

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Bundles4Baby

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Reviewed: Mar. 9, 2009

My husband gave it 2 stars, but I give it 3 because I liked it alright. Definately a "base" recipe as it will not taste "divine" unless you embelish it with different seasonings.

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WILLANDJENN2004

Cooking Level: Expert

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Reviewed: Feb. 7, 2009

I just make this on top the stove - add the corn and cheese at the end. It's a simple, delicious soup.

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Laura

Home Town: New London, Ohio, USA

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Reviewed: Jan. 28, 2009

Amazing!!! I added some broccoli to this but changed nothing else. It was perfect! Seriously the "best" soup I have ever made and I make a different soup each week. This is a crowd pleaser 100%!! YUMM

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Jillain

Cooking Level: Intermediate

Living In: Liverpool, New York, USA

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Reviewed: Jan. 13, 2009

I used fresh celery instead of celery seed and more potatoes. It was a very good recipe, but tasted a lot like another one that I like better.

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VeggieMama

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Reviewed: Jan. 6, 2009

I used 8 oz. frozen corn instead of canned. I used a spicy queso salsa for the process cheese. I thought this turned out great, although it took me a lot longer than 11 hours to cook this. I had to cook the vegetables for 16 hours in order to get them soft. Maybe I should have set the crock pot on high.

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KKH3

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Reviewed: Dec. 6, 2008

Added more vegetables and will try it with real cheese cubes next. Simple and tasty, if not healthy...

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Tim

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Reviewed: Nov. 24, 2008

This was fabulous with a few changes. I used 2 cans of chicken broth, cut up celery, carrots, and about 3 potatoes. I added a pinch of celery seed and some cut up chicken. I also omitted the creamed corn. Cooked on high about 4 1/2 hours then added the jarred cheese, and thickened it with some shredded cheese. It was phenomenal. My husband does not eat veggies and he chowed this down like there was no tomorrow.

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mama23

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Reviewed: Oct. 30, 2008

I went back to look at the recipe again to see if I missed something. I was expecting something much more flavorful based on the reviews. It was bland and tased like processed cheese to me. And I don't know how truly healthful it is either with all the processed cheese that is in in. It was easy to prepare, but not even worth what little effort it took to cut up the potatoes and carrots. Blah.

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Kristy

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Reviewed: Oct. 13, 2008

really good! added cheddar cheese cubes and broccoli.

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sweetiemcghee

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Reviewed: Oct. 4, 2008

I did a few of the suggested tweaks--used a little less celery seed than called for, and added a stalk of chopped celery ('cause I like it) and a head of fresh chopped broccoli ('cause I love it!). The cooking time sounded far too long to me, so I cooked the veggies and broth on high for about 4 hours, then added the queso, creamed corn, and a package of shredded Monterey Jack, which I hadn't planned to add, but the soup was looking thin, and that thickened it up nicely. It was delish. Next time I think I'll leave out the potatoes and put in two heads of broccoli.

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JScrappy

Cooking Level: Expert

Home Town: Columbiana, Ohio, USA

Living In: Newport News, Virginia, USA

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Reviewed: Sep. 25, 2008

SO good! I used some Salsa Con Queso and more potatoes. Delicious! Great with Chips.

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Mistress Nicci

Cooking Level: Expert

Home Town: Red Oak, Texas, USA

Living In: Irving, Texas, USA

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Reviewed: May 6, 2008

This was REALLY good! I doubled the veggies and added 3 cloves chopped garlic and 1/2 tsp cayenne pepper. I dumped it all in the crock pot before work, let it cook for 10 hours and (get this) my husband got home before me and actually called me at work to say how great the whole house smelled. We both thought the flavor was remarkable and it could not have been easier. Don't leave out the celery seed!

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DIGGETYDOGGIE

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Portland, Oregon, USA

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Reviewed: Mar. 25, 2008

With suggestions from others reviewing this recipe, the soup was excellent. I peeled and quartered 2 large size russett potatoes, peeled and chopped 1 large carrot and placed those in a dutch oven. I added 1 tsp. of minced garlic and 1/2 tsp of celery seed to the veggies then poured 1 15 oz can chicken stock over all. Covered the pot and brought the contents to a boil on the stove top. Turned the heat down and let it simmer until veggies were done. I took my hand masher and roughly mashed the veggies -leaving some unmashed. I then stirred in the creamed corn and the salsa con queso and just heated through. It was excellent. Took less than half an hour from start to finish! If the soup is too thick for you, thin with additional stock or water.

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YLANG

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Reviewed: Jan. 26, 2008

Great soup! Did add double potatoes & carrots. Used Tostito's salsa con queso cheese in the jar and 1 tsp worcestershire sauce. Cut down on the celery seed to half. Thanks for the recipe, It's a keeper :)

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nikki4726

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Reviewed: Dec. 10, 2007

I think this recipe might be worth trying on top of the stove but 8 hours in a slow cooker made it unpalatable. The veggies were way overdone, the corn was overpowering, and the taste was simply not very good.

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stacyr

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