Easy Cheesy Vegetable Soup

4 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
Recipe by  Luey

“Wonderful, hearty and simple to make cheese and vegetable soup guaranteed to keep you warm this winter. Something everyone will enjoy.”

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Adjust Servings

Original recipe yields 8 servings



  1. Place the water, onion, potatoes, frozen vegetables and bouillon in a large pot. Bring to a boil, reduce heat to medium and cook 10 minutes, or until potatoes are tender.
  2. Mix cream of mushroom soup, cream of chicken soup and cream of celery soup into the pot. Stir in the processed cheese until melted. Continue cooking 45 minutes, or to desired consistency.

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Reviews (4)

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Mary Elizabeth

Mary Elizabeth

The first time I made this soup, I decided to add some meat (1.5 lbs of boneless sirloin steak, cut up). I cooked the meat in the soup pot and seasoned it with pepper, minced garlic, and Worcestershire sauce. I didn't drain the meat just followed the directions from the beginning. ****The second time I made this I left out the meat altogether. For the veggies, I used 6 instead of 4 potatoes, 16 oz frozen broccoli cuts, and two bags of the blend called for in the recipe. Added half of the frozen veggies with the potatoes and the other half with the canned soups and cheese. This allowed some of the vegetables to melt into the background, but you still have some cooked only slightly which gave some bulk to the soup. I must admit I loved this soup both ways I made it. I'll be making this again for sure:)!!!



It really is easy, and wonderful. More of a potato soup than vegetable, and it's really thick which I like because it's very filling. I left out the onion and used an etra potato. Loved it!



This was simple "dump" soup that we all enjoyed. I substituted cream of broccoli for the cream of celery (because I had it)and I also added carrots, green beans and corn as well as the cauliflower mix. I ended up adding noodles and chicken to it too. My family ate every bite. I cooked this in the crockpot as everything that I had was frozen (including a baggie of pulled chicken). I did add the noodles about an hour before eating and the cheese just before serving.

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Amount Per Serving (8 total)

  • Calories
  • 575 cal
  • 29%
  • Fat
  • 34.9 g
  • 54%
  • Carbs
  • 39.8 g
  • 13%
  • Protein
  • 26.5 g
  • 53%
  • Cholesterol
  • 98 mg
  • 33%
  • Sodium
  • 2450 mg
  • 98%

Based on a 2,000 calorie diet



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Quick and Easy Vegetable Soup


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Easy Vegetable Soup III