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California Cheese Soup


  • 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


Average Rating: 4.8
  • Shawnna
    Mar 6, 2020
    I didn't follow the recipe exactly because a goal was to use previously cooked leftover veggies. This made me only return the boullion and veggie mixture to boiling before reducing the heat, adding soup
  • rena 55
    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.

  • Sharkkool
    Mar 21, 2013

    Love, Love, Love this! I actually got this recipe from a friend years ago and it is my favorite cheese soup!

  • Mc_Toad
    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!

  • sands351
    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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