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Hearty Cheese and Vegetable Soup

 Hearty Cheese and Vegetable Soup
THICK and creamy, this soup is chock full of rich, cheese flavor. I came home with this recipe after an exchange at my church several years ago and I have shared it with many. I hope you enjoy it as much as we do.
2 ServingsPrep: 20 min. Cook: 20 min.

Ingredients

  • 1-1/2 cups cubed peeled potatoes
  • 1/2 cup water
  • 1/4 cup sliced celery
  • 1/4 cup sliced fresh carrots
  • 2 tablespoons chopped onion
  • 1/2 teaspoon chicken bouillon granules
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon salt
  • Dash pepper
  • 1-1/2 teaspoons King Arthur Unbleached All-Purpose Flour
  • 3/4 cup milk
  • 1/4 pound process cheese (Velveeta), cubed

Directions

  • In a small saucepan, combine the first nine ingredients. Bring to a
  • boil. Reduce heat; cover and simmer for 10-12 minutes or until
  • potatoes are tender.
  • In a small bowl, combine flour and milk until smooth. Stir into
  • vegetable mixture. Bring to a boil; cook and stir for 2 minutes or
  • until thickened. Reduce heat to low; stir in cheese until melted.
  • Yield: 2 servings.