Cheese Soup I Recipe -
Cheese Soup I Recipe
  • READY IN 45 mins

Cheese Soup I

Recipe by  

"I cannot make this delicious soup often enough for my daughter! It's creamy smooth with chunks of veggies."

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Ingredients Edit and Save

Original recipe makes 4 -6 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. In a large pot boil the chopped celery, chopped onion, potatoes, mixed vegetables, bouillon cubes and water until all the vegetables are tender.
  2. Add the Velveeta® milk and butter or margarine. Heat until hot and serve.
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Reviews More Reviews

Most Helpful Positive Review
Nov 29, 2002

This was very good, and very easy to make. I love soup, and this one was just perfect.

Most Helpful Critical Review
Nov 03, 2006

Delicious! I added some fresh thyme and zucchinni; sauted the vegetables in fresh garlic and evoo. Warm and comforting especially when it was all I had in the house. Thanks.

Feb 20, 2008

This was so delicious and filling. I served it on a cold snowy day.. I did alter it to my taste. I added one cup of beer (lager) and 1.5 cups of chicken broth instead of the water. Then I added frozen cubed hashbrowns instead of the potatoes. I added them after I added the cheese. I also chopped up some green onions as well as a regular onion because I love onions.. Served it up with some beer bread...Yummy!

Nov 07, 2003

This is one of my family favorites. I had lost my recipe and was delighted to find it here in I do not add the frozen mixed vegetables. Instead, I just used carrots. Everything else was the same. Thank you Shirley for contributing this wonderful soup.

Jun 03, 2003

Fast, easy, delicious-two thumbs up-Jan in NC

Dec 03, 2013

I made a couple of changes and let me explain why. The frozen veggie mix would work fast and fine I am sure but my opinion is that if you are going to take the time to chop fresh celery, potatoes, and onion then why not just use fresh broccoli, cauliflower, and carrots too? Again, it depends on what kind of time crunch you are in ( I would use frozen if in a hurry too) but as a rule of thumb, fresh is always better than frozen. Velveeta is very salty so if using the bouillon and water, I would recommend cutting back on the bouillon cubes. I chose to use 2 1/2 cups of low sodium chicken broth in place of the bouillon and it was still a little too salty so I cannot even imagine four cubes. With all of that said, I do think the soup could use some herbs. I ended up adding a little bit of dill and parsley. All in all this is a great soup, easy to make, and I will make again. Thanks for sharing!

Dec 28, 2005

This is a great, easy recipe! It freezes very well, too. Highly recommended.

Oct 31, 2004

This was an old family favorite and I had lost the recipe. Now I can make it for my family. Thanks. I also add a bag of real bacon bits to it. Instead of using celery, I add just a bit of celery salt.


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  • Calories
  • 424 kcal
  • 21%
  • Carbohydrates
  • 42.6 g
  • 14%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 17 g
  • 26%
  • Fiber
  • 5.6 g
  • 22%
  • Protein
  • 27 g
  • 54%
  • Sodium
  • 2528 mg
  • 101%

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

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