Cheesy Veggie Soup

📜 Collection: Dwayne Collection | ✍️ Attribution: Sharon Fritson | 📂 Category: Soups A comforting and creamy vegetable soup loaded with potatoes, celery, onions, and a frozen blend of broccoli, carrots, and cauliflower. Melted Velveeta and cream of chicken soup create a rich, cheesy base that is perfect for chilly days.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	25 mins	None	6 servings

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🔪 Key Equipment

• Soup pot
• Chef’s knife
• Cutting board
• Stirring spoon

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Ingredients

Soup Base

Measurements	Ingredients	Prep / Notes
1 qt.	Water
2 cups	Potatoes	diced
1 cup	Onion	diced
1 cup	Celery	sliced

Additions

Measurements	Ingredients	Prep / Notes
1 package	Frozen Vegetables	cauliflower, broccoli, and carrots blend
1 can	Cream of Chicken Soup	undiluted
1 lb.	Velveeta Cheese	cubed for easy melting

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Instructions

Step 1: Cook the Base Vegetables

1. In a large soup pot, combine 1 qt. water, 2 cups diced potatoes, 1 cup diced onion, and 1 cup sliced celery.
2. Bring to a boil and cook for 10 minutes until the potatoes begin to soften.

Step 2: Add Frozen Vegetables

3. Add 1 package frozen cauliflower, broccoli, and carrots to the pot.
4. Cook for an additional 10 minutes until all the vegetables are tender.

Step 3: Finish with Cheese and Simmer

5. Stir in 1 can cream of chicken soup and 1 lb. Velveeta.
6. Simmer gently over low heat, stirring frequently, until the cheese is completely melted, smooth, and the soup is heated through.

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💡 Make-Ahead & Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently to prevent the cheese from separating.

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Original Recipe Scan