Cheese Soup


  • 3 cups water
  • 1 1/2 cups frozen vegetables
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
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  • 1 1/2 tsp. dried oregano
  • 1/2 tsp. pepper
  • 1/4 cup chicken broth
  • 1 1/2 cups milk
  • 1 can cream of chicken soup
  • 1 cup mashed or chopped potatoes
  • 1 cup evaporated milk
  • 1/2 cup flour
  • 1 cup shredded smoked cheddar cheese


In a large kettle or Dutch oven, combine water, frozen vegetables, celery, onion, green pepper, chicken broth, oregano and pepper. Bring to boiling. Reduce heat. Cover. Simmer 7 minutes or until vegetables are tender. Stir in milk, canned soup and potatoes. Combine evaporated milk and flour. Stir into vegetables mixture. Cook and stir till slightly thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Add cheese; stir until melted. Makes about 11 cups.

By Robin from Washington, IA


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