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California Cheese Soup Recipe

This quick and easy recipe will become a favorite in your home.—Darla Dockter, Fargo, North Dakota
TOTAL TIME: Prep: 10 min. Cook: 40 min. YIELD: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

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).

Nutritional Facts

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

Reviews for California Cheese Soup

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MY REVIEW
rena 55 237120
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 12558
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 31926
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 25904
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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