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Cheesy Vegetable Soup Recipe

"My sister, Cari O'Shea, brought this soup to a New Year's Eve family get-together," recalls Sandra Goetzinger-Andrews of Hiawatha, Iowa. "I was hesitant to try it, but one taste and I was hooked. It makes a large batch, so I freeze leftovers in single-serving containers to take to work for lunch."

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Cheesy Vegetable Soup Recipe

Prep: 10 min. + freezing Cook: 10 min.

Yield: 14 Servings

10 10 20

Ingredients

6 cups water
1 package (30 ounces) frozen shredded hash brown potatoes
1 package (16 ounces) frozen California-blend vegetables
4 teaspoons chicken bouillon granules
1 pound process cheese (Velveeta), cubed
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 cup milk

Directions

In a large kettle, bring water to a boil. Add hash browns, vegetables and bouillon. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Stir in the cheese, soup and milk; cook and stir until cheese is melted. Serve immediately, or cool and freeze for up to 3 months.
To use frozen soup: Thaw in the refrigerator. Heat in a saucepan, adding additional milk if desired to achieve desired thickness. Yield: 14 servings.

To use frozen soup: Thaw in the refrigerator. Heat in a saucepan, adding additional milk if desired to achieve desired thickness.

Nutritional Facts 1 serving (1 cup) equals 194 calories, 10 g fat (6 g saturated fat), 24 mg cholesterol, 806 mg sodium, 17 g carbohydrate, 2 g fiber, 10 g protein.

Originally published as Cheesy Vegetable Soup in Quick Cooking November/December 2002, p49

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Reviews for Cheesy Vegetable Soup

Cheesy Vegetable Soup

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Reviewed on Jan. 06, 2013 by kc000

Very good, my family loved it! I will add peeled, diced red potatoes next time as the hash browns tend to fall apart since I like firmer potatoes in my soups and I may add a small bag of frozen broccoli since the California blend vegetables didn't have much broccoli in it, all in all though, it was great making it just as the recipe states. Definitely will make this again!

Reviewed on Jan. 19, 2012 by thinmama40

My entire family enjoyed this filling no-meat soup. I used cubed potatoes instead of shredded and vegetables that I knew my family liked.

Reviewed on Oct. 28, 2011 by sulewski

I have made this soup numerous times and love it! I've taken it as a dish-to-pass and have always been asked for the recipe.

Reviewed on Oct. 27, 2011 by hopels

I've neer been disappointed by a TOH recipe until now. Super easy though. The hashbrowns were soggy & limp. Not tasty.

Reviewed on Jan. 13, 2011 by Rhondarae

I have made this recipe several times over the years and it makes a really large amount. It is great for those big family and friend gatherings. I pair it with some bread and salad, it is a good recipe.

Reviewed on Nov. 21, 2008 by nooshie

I just made this soup for a light supper. It was easy, and soooo delicious!! I didn't have any frozen hash browns, so I diced up about 6 large potatoes and parcooked them in the water a bit before I added the frozen vegetables. It was a big hit served with buttered rolls, and a salad on a cold, snowy evening in front of the fireplace. I certainly will be making this again soon!!!