Cheese Vegetable Soup

I like this recipe because it is reasonably fast and easy once the veggies are cooked.


  • 2 qts. water
  • 1 onion diced
  • 2 1/2 cups diced potatoes
  • 1 10 oz. pkg. frozen mixed veggies(I use peas and carrots)
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  • 4 chicken bouillon cubes
  • 2 cans cream of chicken soup
  • 1 lb. Velveeta Cheese(cubed)


Cook until veggies are tender.

Just before serving add the soup and cheese. Heat until the soup and cheese are blended in with the veggies.

Serve. Makes a crock pot full of soup.

Source: Adie Blum, an old friend

By redhatterb


Anonymous Flag
February 24, 20100 found this helpful

To spice this up a bit you should try Mexican Velveeta instead of regular Velveeta. Am going to give this a try but use cauliflower in place of the mixed veggies and, of course, Mexican Velveeta ;-) Thanks for sharing your recipe!

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September 27, 2011 Flag
0 found this helpful
Love the combination of vegetables in this soup!


  • 4 chicken bouillon cubes
  • 1 quart water
  • 1 cup chopped celery
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  • 1 cup sliced carrots
  • 2 1/2 cups cubed potatoes
  • 1 large onion
  • 1 (10 oz.) pkg. frozen broccoli
  • 1 (10 oz.) pkg. frozen cauliflower
  • 2 cans cream of chicken soup
  • 2 cans water
  • 1 lb. Velveeta cheese


Combine water, bouillon cubes, celery, carrots, potatoes, and onion. Cook until almost tender. Add frozen or fresh broccoli and cauliflower and cook until tender. Add soup and water, and heat thoroughly. Stir in cubed cheese. Heat well, but do not boil. Do not add any salt to veggies or soup.

Servings: 8-10
Prep Time: 15 Minutes
Cooking Time: 20 Minutes

By Robin from Washington, IA

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