Veggie Cheddar Soup13 Reviews
“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!” - by Joy S. Dooley
Original recipe yields 8 servings
- Using a large stock pot, saute onions, celery and garlic powder in butter, over low heat until onions are tender.
- Slowly stir in flour with 1 cup of chicken broth to make a rue. Stir until well mixed.
- 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.
Amount Per Serving (8 total)
- 345 cal
- 19.4 g
- 24.4 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"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 ..." See moreget 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!"
"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...." See more"
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