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Easy Cheesy Cream of Vegetable Soup


  • 3 chicken bouillon cubes
  • 8 C water
  • 1 C chopped celery
  • 1 C diced onion
  • 2 1/2 C cubed Sunrise Medley potatoes
  • 1 – 16 oz bg of frozen veggies – carrots, corn, peas and beans
  • 1 lb grated Velveeta cheese
  • 2 cans Campbell’s Cream of Chicken and Herbs soup
  • Fresh ground pepper, Garlic and Herb seasoning, and Italian Seasoning to taste


In a large soup kettle add bouillon cubes, water, celery and onion; bring to a boil for 20 minutes.  Add potatoes and frozen vegetables, simmer 25 – 30 minutes until potatoes are just done.  Add the grated Velveeta cheese and the 2 cans of soup, season to taste.  Simmer for about 10 more minutes stirring occasionally to make sure that the cheese is completely melted and to prevent sticking to pan.  Allow to cool for about 10 minutes before serving.

easy cheesy cream of vegetable soup Easy Cheesy Cream of Vegetable Soup
Auntie_Dee in Soups & Stews on March 09 2013 » 0 comments
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