- 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
- 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
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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!"