Veggie Cheddar Soup

Veggie Cheddar Soup

13 Reviews 1 Pic
Joy S. Dooley
Recipe by  Joy S. Dooley

“This delicious soup is best served with steaming garlic bread on the side. It will quickly become a family favorite! Calories? About a million, and worth every bite!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Using a large stock pot, saute onions, celery and garlic powder in butter, over low heat until onions are tender.
  2. Slowly stir in flour with 1 cup of chicken broth to make a rue. Stir until well mixed.
  3. Add 3 cups chicken broth, carrots, potatoes, parsley, pepper and dill. Bring to a boil and then add milk and cheese. Stir until cheese is melted, reduce heat to low and simmer for one hour, stirring occasionally.

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Reviews (13)

Rate This Recipe
Renee
17

Renee

This is a great meal on a cool night. I will saute onions, carrots, celery, and potatoes next time and then let them boil together after adding the broth for quite awhile longer to make sure they all get tender. I also added fresh mushrooms and I highly recommend it. I felt they added a lot to the soup. Some frozen peas at the end was nice as well. Give it a try!

JimDaddy
12

JimDaddy

Just a great hearty soup. Next time I will add more potato and onion. I went a little heavy with the celery, I will cut that back a bit. You really should try this one.

sheshops2much
9

sheshops2much

GREAT Soup, I serve it every Christmas Eve and we love it! I use more potatoes and cheese like the other reviewer said and it helps to steam the veggies first.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 345 cal
  • 17%
  • Fat
  • 19.4 g
  • 30%
  • Carbs
  • 24.4 g
  • 8%
  • Protein
  • 18.4 g
  • 37%
  • Cholesterol
  • 52 mg
  • 17%
  • Sodium
  • 737 mg
  • 29%

Based on a 2,000 calorie diet

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Creamy Cheddar Cheese Soup

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Potato and Cheddar Soup