Vegetable Cheese Soup I


A hearty, healthy and zesty vegetarian soup! However, if you like meat in your soup change the vegetable broth to chicken broth and throw in some cut up chicken.

6 servings


  • 1 (15 ounce) can creamed corn

  • 1 cup peeled and cubed potatoes

  • 1 cup chopped carrots

  • ½ onion, chopped

  • 1 teaspoon celery seed

  • ½ teaspoon ground black pepper

  • 2 (14.5 ounce) cans vegetable broth

  • 1 (16 ounce) jar processed cheese sauce


  1. In a slow cooker, combine corn, potatoes, carrots, onion, celery seeds and pepper. Add broth and cover, cook on low 8 to 10 hours.

  2. Stir in cheese and cook 30 to 60 minutes or until cheese is melted and blended with vegetables.


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Nutrition Facts (per serving)

316 Calories
17g Fat
32g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 316
% Daily Value *
Total Fat 17g 21%
Saturated Fat 10g 50%
Cholesterol 56mg 19%
Sodium 1747mg 76%
Total Carbohydrate 32g 12%
Dietary Fiber 3g 11%
Total Sugars 11g
Protein 12g
Vitamin C 11mg 56%
Calcium 302mg 23%
Iron 1mg 7%
Potassium 484mg 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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