This is a wonderfully rich and indulgent soup, which is perfect for those cold winter nights. It's packed full of vegetables and flavour. Serve with a crusty bread roll.
I loved this soup, but my only concern was that it was very salty. I think omitting the boullion would reduce the sodium content without compromising the flavor. I also used light "Velveeta" and reduced fat cream of chicken soup to lower the fat content. Very good on a cold day!!! - 09 Dec 2000 (Review from Allrecipes US | Canada)
I made this to put into the Italian Bread Bowl recipe. This soup was really, really good. Even the super picky 8-year old wanted seconds. I did make some changes, replaced one of the chicken bouillon’s with a beef bouillon cube, a few dashes of mustard powder and a teaspoon of minced garlic. - 24 Mar 2002 (Review from Allrecipes US | Canada)
Easy after work recipe that you can just throw together. I sometimes use just regular water in place of chicken broth and throw in cut up smoked sausage. Both the sausage and broth would make the soup too salty-especially with the Velveeta cheese. - 18 Jun 2001 (Review from Allrecipes US | Canada)