Cheese Soup IV

21 Reviews

“This recipe is so quick and easy. My whole family loves it, especially the kids. It is great served with crusty French bread.” - by sonoscent

Ingredients

8 cups water
4 potatoes, peeled and cubed
2 cubes chicken bouillon
2 stalks celery, chopped
1 onion, chopped
2 (10.75 ounce) cans condensed cream of chicken soup
1 pound processed cheese food (eg. Velveeta), sliced

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Metric US

Original recipe yields 6 to 8 servings

Directions

In a large pot over high heat, combine the water, potatoes, bouillon, celery and onion. Bring to a boil and cook until soft. Reduce heat to low and use a masher to mash down the potato mixture in the pot to desired consistency.
Add the soup and lightly whisk, until smooth. Add the cheese a little at a time, stirring often, until melted.

Nutrition

Amount Per Serving (7 total)

Calories
327 cal
16%

Fat
12.1 g
19%

Carbs
37.3 g
12%

Based on a 2,000 calorie diet

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Reviews (21)

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backtoglass

Feb. 2, 2004

"Great recipe! I followed another suggestion and reduced the amount of water to 7 cups. In addition, I added 6 pieces of bacon, cooked and crumbled, to the soup when I added the sliced Velveeta. I'll b..." See moree making this soup again!"

Soup Loving Nicole

Dec. 7, 2010

"Followed this one exactly and my only complaint is that the Velveeta never completely melted but by the time it did enough to eat, the potatos were overdone. Next time I would add more potatos so that..." See more it will be a bit more chunky. Second bowl in I added some cumin and liked it even better. Paprika, chives, and crutons for garnish. Thanks!"