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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


  • 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


  • 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 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.

Reviews for California Cheese Soup

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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."

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!"

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!"

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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