Cheese Soup

Name: Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. water; 5 bouillon cubes; 1 c. chopped celery; 1 c. chopped onion; 2 1/2 c. diced raw potatoes; 1 large pkg. frozen vegetables of choice; 1 can cream of chicken soup; 1 can cream of celery soup; 2 soup cans water; 1 lb. Velveeta cheese

Eats Now Editorial Team · 786 kcal · Soups & Stews

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Cheese Soup – a delicious recipe with water, bouillon cubes, celery, onion, potatoes, frozen vegetables. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

4 c. water
5 bouillon cubes
1 c. chopped celery
1 c. chopped onion
2 1/2 c. diced raw potatoes
1 large pkg. frozen vegetables of choice
1 can cream of chicken soup
1 can cream of celery soup
2 soup cans water
1 lb. Velveeta cheese

1
Combine 4 cups water and bouillon cubes to make broth.
2
Add celery, onion and potatoes.
3
Cook for 10 minutes.
4
Add frozen vegetables.
5
Cook another 10 minutes.
6
Add the two soups and 2 cans of water.
7
Heat through and add cubed Velveeta cheese.
8
Heat until cheese is melted.
9
Freezes well.

786

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 c. water, 5 bouillon cubes, 1 c. chopped celery, 1 c. chopped onion, and more.

Yes, Cheese Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
786 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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