Vegetable Cheesy Soup7 Reviews
“This cheesy vegetable soup is a meal in its self. Serve with French bread and enjoy ...” - by Lou Colden
Original recipe yields 6 servings
- In a large stock pot bring water to boil and add frozen mixed vegetables, celery and onion. Cook for 15 minutes or until tender and then drain any excess water.
- Using a 3 quart sauce pan melt margarine. Slowly stir in flour until both ingredients are blended. Slowly add milk, cheese and corn. Stir until cheese is completely melted.
- Combine cheese mixture and vegetables and heat over low heat until heated through. Add salt and pepper to taste and enjoy.
Amount Per Serving (6 total)
- 386 cal
- 22.4 g
- 33 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"I am a big fan of soups, and I am also a very picky eater. I wouldn't say this recpie was fantastic, but it was very good. I would definitely make this one again...." See more"
"I tweaked this recipe a bit to suit my family's tastes- the recipe itself is a wonderful base. I added diced redskin potatoes with the vegetables. I only drained about half the water from the veggie..." See mores- just depends on how you like the consistency of your soup. I also added diced chicken, which I browned with lots of minced garlic prior to adding. Due to my added ingredients, I added an additional cup of milk and a cup of half and half. We are big cheese lovers, so I used a whole brick of shredded sharp cheddar cheese. I seasoned the soup with pepper, garlic salt, and bay leaf. It was absolutely delicious! One of our new family favorites."
Cheesy Potato Soup II
Cheesy Potato Soup I
Just swipe to see more like this.