Cheese Vegetable and Potato Soup

    Cheese Vegetable and Potato Soup

    (6)
    Save this recipe
    2hr20min


    6 people made this

    About this recipe: This is a really satisfying soup, which is perfect for those cold winter nights. It's simple and delicious. Serve with fresh bread. Feel free to play around with the variety of frozen vegetables in this recipe.

    Ingredients
    Serves: 8 

    • 1.5 litres water
    • 1 medium onion, chopped
    • 4 medium potatoes, chopped
    • 150g frozen broccoli florets
    • 1 cube chicken stock
    • 1 (295g) tin cream of mushroom condensed soup
    • 1 (295g) tin cream of chicken condensed soup
    • 1 (295g) tin cream of celery condensed soup
    • 900g processed cheese, such as Kraft singles, unwrapped and chopped
    • 150g frozen carrots
    • 150g frozen cauliflower florets

    Method
    Prep:10min  ›  Cook:1hr  ›  Extra time:1hr10min  ›  Ready in:2hr20min 

    1. Place the water, onion, potatoes, frozen vegetables and stock in a large pot. Bring to the boil, reduce heat to medium and cook 10 minutes or until potatoes are tender.
    2. Mix soups together into the pot. Stir in the processed cheese until melted. Continue cooking 45 minutes or to desired consistency.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (6)

    Reviews in English (6)

    by
    10

    The first time I made this soup, I decided to add some meat (1.5 lbs of boneless sirloin steak, cut up). I cooked the meat in the soup pot and seasoned it with pepper, minced garlic, and Worcestershire sauce. I didn't drain the meat just followed the directions from the beginning. ****The second time I made this I left out the meat altogether. For the veggies, I used 6 instead of 4 potatoes, 16 oz frozen broccoli cuts, and two bags of the blend called for in the recipe. Added half of the frozen veggies with the potatoes and the other half with the canned soups and cheese. This allowed some of the vegetables to melt into the background, but you still have some cooked only slightly which gave some bulk to the soup. I must admit I loved this soup both ways I made it. I'll be making this again for sure!!!  -  29 Feb 2008  (Review from Allrecipes US | Canada)

    by
    8

    It really is easy, and wonderful. More of a potato soup than vegetable, and it's really thick which I like because it's very filling. I left out the onion and used an etra potato. Loved it!  -  01 Nov 2007  (Review from Allrecipes US | Canada)

    by
    6

    This was simple "dump" soup that we all enjoyed. I substituted cream of broccoli for the cream of celery (because I had it)and I also added carrots, green beans and corn as well as the cauliflower mix. I ended up adding noodles and chicken to it too. My family ate every bite. I cooked this in the crockpot as everything that I had was frozen (including a baggie of pulled chicken). I did add the noodles about an hour before eating and the cheese just before serving.  -  06 Dec 2008  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate