Creamy Vegetable Cheese Soup

Creamy Vegetable Cheese Soup

16 Reviews 3 Pics
Recipe by  KIMRDH

“This recipe has been in my family for years. Quick and easy. Everyone will love it. For some variation, try other vegetables.”

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Adjust Servings

Original recipe yields 6 to 8 servings



  1. In a large saucepan, combine the water, potatoes, onions and celery. Bring to a boil and then reduce heat to low. Simmer for 20 minutes. Add frozen vegetables and simmer 10 more minutes. Add the cans of soup and the cheese and cook slowly, until the cheese melts.

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Reviews (16)

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I make this recipe all the time, instead of using water, I use 4 cups of chicken broth. Lots of flavor!!



i only gave 4 stars because i made some changes, but i'm sure if i'd followed it exactly it would have been great too! i cut the recipe in half for starters, but because of the runny comment, i only used about 3/4 of a qt and used vegetable broth instead of water. i also used cream of celery instead of cream of chicken, and i omitted the cheese because i didn't have any on hand. It came out Wonderful! it was exactly the creamy vegetable soup i was looking for! with the changes, a great vegetarian soup! thanks

Cindy Yonkman

Cindy Yonkman

I make this recipe ALL THE TIME! Perhaps the other reviewer added to much water, but it isn't too watery with 2 quarts of water. Just be careful when melting the Velvetta to stir often, or the cheese will stick and burn.

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Amount Per Serving (7 total)

  • Calories
  • 269 cal
  • 13%
  • Fat
  • 12 g
  • 19%
  • Carbs
  • 24.2 g
  • 8%
  • Protein
  • 16.2 g
  • 32%
  • Cholesterol
  • 34 mg
  • 11%
  • Sodium
  • 1640 mg
  • 66%

Based on a 2,000 calorie diet



previous recipe:

Spicy and Creamy Vegetable Soup


next recipe:

Vegetable Cheese Soup I