California Cheese Soup

Total Time

Prep: 10 min. Cook: 40 min.


12 servings (3 quarts)

Updated: Oct. 23, 2022
This quick and easy recipe will become a favorite in your home.—Darla Dockter, Fargo, North Dakota


  • 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.

Nutrition Facts

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

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