Cheese Vegetable and Potato Soup

Cheese Vegetable and Potato Soup

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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.


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

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.

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