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California Cheese Soup Recipe

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This quick and easy recipe will become a favorite in your home.—Darla Dockter, Fargo, North Dakota

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California Cheese Soup Recipe

Prep: 10 min. Cook: 40 min.

Yield: 10-12 Servings

10 40 50

Ingredients

1 quart water
2 chicken bouillon cubes
1 cup diced celery
1/2 cup diced onion
2-1/2 cups diced peeled potatoes
1 cup diced carrots
1 package (16 ounces) frozen California-blend vegetables
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 pound process cheese (Velveeta), cubed

Directions

Bring water to a boil in a large kettle; add next six ingredients. Reduce heat and simmer, covered, until all vegetables are tender, about 30 minutes. Stir in soup and cheese; cook until soup is heated through and the cheese is melted. Yield: 10-12 servings (3 quarts).

Nutritional Facts 1 serving (1 cup) equals 194 calories, 11 g fat (6 g saturated fat), 26 mg cholesterol, 856 mg sodium, 14 g carbohydrate, 2 g fiber, 10 g protein.

Originally published as California Cheese Soup in Country Woman January/February 1993, p35

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Reviews for California Cheese Soup

California Cheese Soup

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Reviewed on Mar. 21, 2013 by Sharkkool

Love, Love, Love this! I actually got this recipe from a friend years ago and it is my favorite cheese soup!

Reviewed on Oct. 10, 2011 by Mc_Toad

This is a great fall soup!! My husband loved it! We will certainly make this soup often, and I've already shared the recipe!

Reviewed on May. 03, 2010 by sands351

Very good soup. I used 98% fat free cream of chicken soup and 2% milk Velveeta cheese. This recipe will be fixed regularly in our home. Thanks Darla for a great recipe.