Vegetable Cheese Soup Recipe

Name: Vegetable Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup diced celery; 1 cup diced onion; 4 chicken bouillon cubes; 4 cups water; 3 cups cubed potatoes; 1 cup shredded carrots; One 10-ounce package frozen creamed corn; One 10-ounce package frozen mixed vegetables; One 10 3/4-ounce can cream of chicken soup; 1 1/2-pound block Velveeta cheese product, cubed; Salt and pepper

Servings: persons

1 cup diced celery
1 cup diced onion
4 chicken bouillon cubes
4 cups water
3 cups cubed potatoes
1 cup shredded carrots
One 10-ounce package frozen creamed corn
One 10-ounce package frozen mixed vegetables
One 10 3/4-ounce can cream of chicken soup
1 1/2-pound block Velveeta cheese product, cubed
Salt and pepper

1
In a large saucepan, bring the water to a boil, and add the celery, onion, and bouillon cubes.
2
Reduce to medium heat.
3
Cook for 20 minutes.
4
Add the potatoes, carrots, corn, mixed vegetables, and soup, and cook until the vegetables are tender.
5
Reduce the heat to low and add the cheese.
6
Cook, stirring gently, until the cheese has melted and the soup is hot; do not boil.
7
Add salt and pepper to taste.

513

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

You need 11 ingredients. The key ingredients include: 1 cup diced celery, 1 cup diced onion, 4 chicken bouillon cubes, 4 cups water, and more.

Yes, Vegetable 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.

Vegetable Cheese Soup

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