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TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES: 10-12 servings

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

Nutritional Facts

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

Directions

  1. 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).
Originally published as California Cheese Soup in Country Woman January/February 1993, p35


Reviews for California Cheese Soup

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
rena 55
Reviewed Nov. 10, 2015

"I have been making this soup for years! It is a family favorite and when I serve it to guests, they ask for the recipe! To make it a little more hearty, I sometimes add a can of chunked chicken. It adds great flavor and protein."

MY REVIEW
Sharkkool
Reviewed Mar. 21, 2013

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

MY REVIEW
Mc_Toad
Reviewed Oct. 10, 2011

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

MY REVIEW
sands351
Reviewed May. 3, 2010

"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."

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