Garden Cheese Soup

Garden Cheese Soup

10

"You can adjust seasonings and vegetables to your taste. The leftovers reheat well! Serve with crackers or fresh bread."

Ingredients

55 m {{adjustedServings}} servings 276 cals
Serving size has been adjusted!

Original recipe yields 9 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 1048 mg
  • 42%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. In a 6-quart pot, saute celery, onion, and garlic in butter or margarine until soft.
  2. Stir in flour. Gradually add water, and then vegetables, bouillon cubes, and chives. Bring to a boil, and then reduce heat. Cover the soup, and simmer for 15 minutes.
  3. Stir in cheese and milk, and stir until melted. Do not boil. Season to taste with salt and pepper.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

10
  1. 12 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I had trouble w/ the carrots cooking in the amount of time the recipe called for. It took at least 40 min for them to be tender, and I chopped them fairly small. I would recommend dicing them in...

This soup was phenomal! My hubby loved it! My tweaks: did as others and sauteed the garlic with onions and celery; I decreased cheese to two cups; used skim milk; added an extra 1/2c. potatoes...

Not nearly as good as I imagined...