Cheese Soup I

Cheese Soup I

14 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Shirley M.
Recipe by  Shirley M.

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

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Adjust Servings

Original recipe yields 4 -6 servings



  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 (14)

Rate This Recipe


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



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!



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.

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Amount Per Serving (5 total)

  • Calories
  • 424 cal
  • 21%
  • Fat
  • 17 g
  • 26%
  • Carbs
  • 42.6 g
  • 14%
  • Protein
  • 27 g
  • 54%
  • Cholesterol
  • 48 mg
  • 16%
  • Sodium
  • 2528 mg
  • 101%

Based on a 2,000 calorie diet



previous recipe:

Broccoli Cheese Soup V


next recipe:

Cheese Soup II