Loaded with vegetables, this creamy Cheese Soup is colorful, hearty, and delicious!
I got this Cheesy Soup recipe way back in high school and it was always a favorite. Lately I’ve been trying so many great soup recipes that I kind of forgot about it. It’s been awhile since we had it and I forgot how much I enjoy it.
We had it last night with a batch of homemade pretzels and it was divine. The first time I tried it, it had peas in it, but we prefer broccoli. We’re having leftovers for dinner tonight and I can hardly wait. There’s nothing quite like homemade bread and soup. Great comfort food!
We like to serve this soup with:
MORE HOMEMADE SOUP:
- Mexican Chicken Corn Soup
- Nacho Soup
- Smoky Corn Chowder
- Taco Soup
- Salmon Potato Soup
- Creamy Chicken Soup
- Pumpkin Chili
- Chicken Pot Pie Soup
Cheese Soup
Creamy cheesy soup loaded with fresh vegetables.
Ingredients
- 4 carrots, peeled & sliced
- 6 celery stalks, sliced
- 1 onion, diced
- 4 large potatoes, cubed
- 1/2 tsp salt
- 2 cups chicken broth
- 3 cups water
- 1 bunch broccoli, chopped
- 1/4 cup butter or margarine
- 1/4 cup flour
- 4 cups milk
- 16 oz Velveeta (cubed) or Cheese Whiz
Instructions
- Combine carrots, celery, onion, potatoes, salt, chicken base, and water in a 6 quart pot. Cook over medium high heat till tender, 10-15 minutes. Add broccoli during last five minutes of cooking time.
- In a 2 quart saucepan, melt butter over medium heat. Whisk in flour till smooth. Whisk in about 2 1/2 cups of the milk. Whisk constantly over medium heat till sauce thickens and boils. Boil for at least one minute. Add to veggies.
- Stir in cheese and remaining milk and heat over medium low heat till cheese melts.
Notes
-The original recipe called for 3/4 cup butter, but I have been making it with less fat for years and no one ever misses it!
-This makes a really chunky soup, so you can use less veggies if you prefer.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 298Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 46mgSodium: 983mgCarbohydrates: 34gFiber: 3gSugar: 5gProtein: 11g
WANT TO SAVE THIS RECIPE?
Just enter your email and get it sent right to your inbox! Plus you’ll get new recipes from me every week!
Can this be frozen?
I don’t like to freeze cream based soups because they always seem to curdle when they thaw. But you could definitely try it with a small amount and see how it works.
This is totally comforting! So hard to resist! Perfect any night of the week!