Garden Cheese Soup


You can adjust seasonings and vegetables to your taste. The leftovers reheat well! Serve with crackers or fresh bread.

Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
8 to 10 - servings


  • 1 cup chopped onion

  • 1 cup chopped celery

  • 2 cloves garlic, minced

  • 2 tablespoons margarine

  • cup all-purpose flour

  • 4 cups water

  • 1 cup chopped carrots

  • 1 large potato, peeled and diced

  • 6 cubes chicken bouillon

  • 1 tablespoon chopped fresh chives

  • salt to taste

  • ground black pepper to taste

  • 2 ½ cups shredded Cheddar cheese

  • 3 cups milk


  1. In a 6-quart pot, saute celery, onion, and garlic in butter or margarine until soft.

  2. Stir in flour. Gradually add water, and then vegetables, bouillon cubes, and chives. Bring to a boil, and then reduce heat. Cover the soup, and simmer for 15 minutes.

  3. Stir in cheese and milk, and stir until melted. Do not boil. Season to taste with salt and pepper.

Nutrition Facts (per serving)

276 Calories
15g Fat
23g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 276
% Daily Value *
Total Fat 15g 19%
Saturated Fat 8g 41%
Cholesterol 40mg 13%
Sodium 1048mg 46%
Total Carbohydrate 23g 8%
Dietary Fiber 2g 8%
Total Sugars 6g
Protein 13g
Vitamin C 11mg 56%
Calcium 350mg 27%
Iron 1mg 7%
Potassium 458mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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