Cheese Soup

Ingredients:

  • 2 1/2 cups chopped celery
  • 1/2 cup chopped onion
  • 1 1/2 cup chopped potatoes
  • 1/2 bag frozen mixed vegetables
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  • 1 Tbsp. chicken bouillon granules
  • 2 1/2 cups water
  • 2 1/2 cups milk
  • 3 Tbsp. butter
  • 1 lb. Velveeta cheese

Directions:

Combine all vegetables, granules, and water and cook until vegetables are tender. Drain. Add cheese, milk, and butter. Cook on low until cheese melts. For thinner soup, add more milk.

By Robin from Washington, IA

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November 28, 2011 Flag
1 found this helpful
This is very yummy with some fresh bread!

Ingredients:

  • 1/4 cup celery, chopped
  • 1/4 cup carrots, chopped
  • 1/4 cup onion, chopped
  • Ad
  • 1 cup water
  • 1 cup chicken broth
  • cheese, to taste
White sauce:
  • 1/4 cup margarine
  • 1/4 cup flour
  • 2 cups milk

Directions:

Cook vegetables in water until tender. Do not drain. Make white sauce by melting margarine in saucepan. Add flour, stirring until smooth and bubbly. Slowly add milk, stirring constantly, until thickened and smooth. Add broth, vegetables, and cheese. Stir until cheese is melted.

Servings: 2-4
Prep Time: 20-30 Minutes
Cooking Time: varies - just until cheese is melted and soup is heated through

By Robin from Washington, IA

Comment On This PostWas this helpful?Helpful? Yes

November 2, 2011 Flag
1 found this helpful
This is very easy to make. I love the ham and cheese flavor!

Ingredients:

  • 2 cups boiling water
  • 1/2 cup diced carrots
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  • 1/2 cup diced celery
  • 1/4 cup ham, diced (can use more if you like)
  • 1/4 cup chopped onion
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 cup margarine
  • 1/4 cup + 2 Tbsp. flour
  • 2 cups milk
  • 8 oz. Velveeta cheese
  • 2 tsp. chicken bouillon

Directions:

Simmer carrots, celery, onion, ham, salt, pepper, and bouillon in water for 10 minutes. Make a white sauce with margarine, flour and milk. Add cheese to white sauce until melted. Pour vegetables into white sauce without removing water. Heat, but do not boil. Watch closely so it does not scorch!

Servings: 6
Prep Time: 20-30 Minutes
Cooking Time: 30 Minutes

By Robin from Washington, IA

Comment On This PostWas this helpful?Helpful? Yes

December 2, 2010 Flag
0 found this helpful

Ingredients:

  • 1/2 cup shredded carrots
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 3 Tbsp. margarine
  • 1/4 cup flour
  • 1 cup milk
  • 10-12 oz. chicken broth
  • 1 1/2 cup Velveeta cheese, shredded
  • 3/4 cup water

Directions:

Cook water, carrots and celery. In small skillet, saute' onions in margarine until tender. To the onions, add slowly the flour and milk as for gravy; stirring briskly to keep smooth. In large saucepan, heat broth. Add veggies (do not drain) and onion sauce mixture. Add cheese and stir over low heat until melted.

By Robin from Washington, IA

Comment On This PostWas this helpful?Helpful? Yes

December 2, 2010 Flag
0 found this helpful

Ingredients:

  • 3 cups water
  • 1 1/2 cups frozen vegetables
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 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

Directions:

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

Comment On This PostWas this helpful?Helpful? Yes

May 11, 2010 Flag
0 found this helpful

Ingredients

  • 1/4 cup water
  • 2 Tbsp. butter
  • 1/3 cup carrots, shredded
  • 1/2 tsp. pepper
  • 2 can cream of potato soup
  • 2 cups milk
  • 1 cup cheddar cheese, shredded
  • 1/2 cup Swiss cheese, shredded
  • 3 slices bacon, cooked and crumbled

Directions

In a stockpot, mix the water, butter, carrots and pepper together and simmer for 10 minutes. Add the soup, milk, cheddar cheese and Swiss cheese and the bacon. Cook on low heat for at least 1 hour and serve.

By Robin from Washington, IA

Comment On This PostWas this helpful?Helpful? Yes

November 3, 2009 Flag
0 found this helpful

Ingredients

  • 4 Tbsp. butter
  • 1/2 cup diced carrots
  • 1/2 cup diced green pepper
  • 1/2 cup minced onion
  • 1/2 cup minced celery
  • 1/3 cup flour
  • 1 qt. chicken stock
  • 12 oz. mild cheddar cheese, shredded
  • 1/8 tsp. baking soda
  • 1 qt. milk
  • salt and pepper (can use white pepper, too)
  • 2 Tbsp. chopped parsley

Directions

Melt butter in soup pot. Add veggies and cook, until tender, not brown. Blend in flour and cook 1 minutes, stirring constantly. Add chicken stock and cook until thick. Add cheese and soda and stir until it melts. Add milk and stir until it makes a smooth sauce. Season with salt and pepper. Add parsley before serving, if desired.

By Robin from Washington, IA

Comment On This PostWas this helpful?Helpful? Yes

October 31, 2009 Flag
0 found this helpful

Melt butter in soup pot. Add veggies and cook, until tender, not brown. Blend in flour and cook 1 minutes, stirring constantly.

Comment On This PostWas this helpful?Helpful? Yes
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