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. —Suzanna Snader, Fredericksburg, Pennsylvania
VERIFIED BY Taste of Home Test Kitchen
- 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 all-purpose flour
- 3/4 cup milk
- 1/4 pound process cheese (Velveeta), cubed
- 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.
Originally published as Hearty Cheese Soup in Reminisce
October/November 2007
Reviews forHearty Cheese and Vegetable Soup
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MY REVIEW
Reviewed Dec. 27, 2015
"Very good and if you like you can add cubed leftover ham to this soup."
MY REVIEW
Reviewed Nov. 8, 2011
"Loved this recipe! Great flavor, easy to make."
MY REVIEW
Reviewed Oct. 13, 2011
"I thought this recipe was very flavorful and easy to make. An alteration to this recipe that I suggest is to equally substitute thyme for the parsley."
MY REVIEW
Reviewed Feb. 25, 2010
"This sounded like it would be good but it was outstanding. I even made it with FF milk. So much flavor. I probably added more veggies than called for but that only enhanced the flavor."
