Vegetable 'N Cheese Soup Recipe

Name: Vegetable 'N Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. butter; 1 1/2 c. chopped celery; 1 c. shredded carrot; 1/4 c. chopped onion; 4 c. water; 2 chicken bouillon cubes; 4 drops hot pepper sauce (optional); 1 1/4 c. mashed potato flakes; 2 c. milk; 8 oz. (2 c.) shredded Cheddar cheese

Servings: persons

3 Tbsp. butter
1 1/2 c. chopped celery
1 c. shredded carrot
1/4 c. chopped onion
4 c. water
2 chicken bouillon cubes
4 drops hot pepper sauce (optional)
1 1/4 c. mashed potato flakes
2 c. milk
8 oz. (2 c.) shredded Cheddar cheese

1
In large saucepan, melt butter.
2
Stir in celery, carrot and onion.
3
Over medium heat, cook for 10 minutes; stir occasionally (do not brown).
4
Add water, bouillon and pepper sauce; bring to boil.
5
Cover and simmer for 20 minutes, or until vegetables are tender.
6
Stir in mashed potato flakes slowly.
7
Add milk and cheese, stirring constantly, until cheese is melted.
8
Do not boil. Makes 6 to 8 servings.

593

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 10 ingredients. The key ingredients include: 3 Tbsp. butter, 1 1/2 c. chopped celery, 1 c. shredded carrot, 1/4 c. chopped onion, and more.

Yes, Vegetable 'N 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 'N Cheese Soup

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