You’ll adore this soup if you like cheese and vegetables.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 32 |
| Yield: | 8 quarts |
Ingredients
- 7 cups water
- 9 cubes chicken bouillon, crumbled
- 6 potatoes, cubed
- 2 cloves garlic, minced
- 1 large white onion, chopped
- 1 bunch celery, chopped
- 3 cups chopped carrots
- 2 (15 ounce) cans whole kernel corn
- 2 (15 ounce) cans peas
- 2 cups chopped fresh green beans
- ½ cup butter
- ½ cup all-purpose flour
- 3 cups milk
- 1 pound processed cheese, cubed
Instructions
- In a large pot over medium heat, combine water, bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.
- Stir in corn, peas and green beans and continue to cook on low heat.
- Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.
Nutrition Facts
| Calories | 171 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 810 mg |
| Sugars | 5 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Best ever!
This was so awesome!!! Only changes were types of cheeses. Will make this again and again for sure!!! Thanks for sharing the recipe!
This was awesome and delicious. As the greenest of novices, I’m always pleasantly surprised when I get something right. This simple recipe allowed me to do that! My only problem (if you can call it that) is that it makes enough to feed the whole neighborhood for a week!
I doubled all the ingredients and it came out good. I also added chicken. My son that barely eat vegetables got seconds..
This was delicious! I didn’t have quite enough potatoes so I added in some mushrooms, and I also added some bacon and it turned out great.
My whole family loved it, it was really satisfying. I did use all frozen vegetables as I didn’t have fresh green beans and I prefer frozen corn to canned.
We used medium cheddar cheese, followed all the other instructions and between the two of us this soup lasted about 4 days. We love it and it’s delicious and wholesome.
I made this like it is, and my 11 year old son loved it! Me too!
*I already made it again! This time I used vegetable bouillon instead of chicken and didn’t refrigerate overnight, but I did everything else the way I had before. It was very good, and I plan to do it again sometime. Thanks for the recipe! — This turned out really good. I was providing sandwiches for a family and wanted to add a soup with lots of vegetables. I will make it again for home. This was nice and creamy with plenty of flavor. I made a few changes, but I don’t think I did anything significantly different. First, I made only half a batch and made it through the second step, refrigerated overnight and finished with the roux, milk and cheese for lunch the next day. Also, I sauteed the onions, carrots and celery for just a few minutes before adding to the soup. And finally, I used frozen corn, peas and green beans because that’s what I had. Oh, and I used shredded mild cheddar instead of processed cheese.
Used real shredded cheese and unsweetened almond milk. Will make again.
My husband and I loved this recipe and I will definitely make it again! Instead of a block of cheese I used a pound of shredded sharp cheddar cheese and it worked out fine. I paired it with a sourdough baguette which was delicious. Another great thing about this recipe is that it makes so much you can freeze it to eat later. This is now one of my favorite soup recipes.
Wonderful recipe! Super tasty, hearty, and easy! I am a vegetarian always looking for something to make that also satisfies the carnivores in my life. This did it! Many went back for seconds (including me) and others who claim they don’t like any vegetables easily ate it up! My boyfriend’s father even asked for the recipe.
I used 1/2 stalk celery. Canned green beans and omitted the peas and used corn that I froze. Gave most away and everybody loved it!
My girls loved this. I did not use canned peas, but I added some frozen broccoli instead. I also used skim milk and 2% velveeta and shredded sharp cheddar cheeses. They loved it with grilled cheese. Thanks!
If you don’t add any further seasoning, you may be disappointed with this soup. However, a little extra salt and pepper, and maybe some cumin and red pepper, kicks this up to a rich, creamy, soulful delight. Prep and cook time is significantly longer than 45 minutes, expect to simmer this most of the day.
Best soup ever!!! We loved it…great on a cold day!!
This was pretty good stuff! I did the cooking process a little different by sauteing the onion, garlic, celery, carrots and green beans first and then added the water, bouillon, and potatoes to that. I did not have the peas so I left those out and used shredded sharp cheddar in place of the processed cheese. Definitely needs a little S&P action though, but other than that…good!
I love this recipe! I subbed out smart balance for butter and almond milk for traditional milk. Worked perfectly.
Made this the other day. Turned out great. Only difference was I used different veggies, what i had on hand, and cheddar cheese instead of processed. It was super easy and great the next day. My husband liked it and he doesn’t normally like soup. Will definitely make again.
I have been making soup for quite some time. I love to make vegetable soup in the fall and this year I was looking to change it up a bit. This did it!!!!!! It was perfect and so flavorful! Thanks
Fabulous soup! My family loved it 🙂 I didn’t have enough white potatoes on hand, so I used white potatoes and sweet potatoes – excellent! Also, added some red bell pepper, because that’s one of my favorite veggies 🙂 I liked this recipe because it wasn’t ‘too’ cheesy – it is very balanced in taste.