Chunky Cheese Soup Recipe
Chunky Cheese Soup Recipe photo by Taste of Home
Next Recipe

Chunky Cheese Soup Recipe

Read Reviews
5 11 14
Publisher Photo
Although winters in Virginia are not necessarily harsh, it still gets cold enough to chill you to the bones. This tasty soup warms you through and through.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6-8 servings


  • 2 cups water
  • 2 cups diced peeled potatoes
  • 1/2 cup diced carrots
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 cup cubed fully cooked ham
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 2 cups (8 ounces) shredded cheddar cheese

Nutritional Facts

1 cup: 267 calories, 17g fat (11g saturated fat), 63mg cholesterol, 936mg sodium, 16g carbohydrate (4g sugars, 1g fiber), 13g protein.


  1. In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; cover and simmer until the vegetables are tender. Add ham.
  2. In another saucepan, melt the butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted; add to the soup. Yield: 6-8 servings.
Originally published as Chunky Cheese Soup in Country February/March 1999, p49

Reviews for Chunky Cheese Soup

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
ginabee08 User ID: 6654615 28268
Reviewed Dec. 24, 2012

"This soup was great! I omitted the salt and cooked the vegetables in seasoned chicken broth. I also increased the amount of broth by maybe 1/2 cup and increased the vegetables because I like my soups chock full of goodies. I also used sharp cheddar for the cheese, and was pleased to find that the soup had a smooth texture, not a grainy one."

Cookiemaster13 User ID: 5422007 202991
Reviewed Oct. 13, 2012

"Great fall recipe. Definately a keeper. The only thing I changed was using Velveeta."

eye_lady User ID: 4552636 49150
Reviewed Mar. 26, 2011

"I also enjoyed this recipe. I made in a crock pot, and used an immersion blender to disguise the veggies for my veggie haters. They LOVED it!"

AmandaNel User ID: 4316068 68416
Reviewed Dec. 29, 2010

"Instead of celery, I used red and green pepper."

gingerriss User ID: 4959883 68414
Reviewed Oct. 29, 2010

"wow this was very tasteful. I used monteray jack cheese and it was good"

johnsen User ID: 2755435 85424
Reviewed Sep. 2, 2010

"used chicken broth instead of water. very good"

MY REVIEW User ID: 294626 32522
Reviewed Feb. 4, 2010

"This was the most yummy soup ever. So creamy!"

timeforachange User ID: 4663363 32074
Reviewed Dec. 22, 2009

"Very thick and filling. Easy and fast to make. I used 1% milk and reduced fat cheddar. Great on a cold winter night!"

zachsmama03 User ID: 2479085 61840
Reviewed Oct. 29, 2009

"This is one of the thickest soups I've ever made. It was a perfect comfort food and very filling. If you have more than a few people to feed you may want to double this recipe."

cookbookmom User ID: 807408 85423
Reviewed Mar. 24, 2009

"Agreed. This is absolutely great. My 7-year-old says this is his favorite."

Loading Image