Rating: 4.32 stars
22 Ratings
  • 5 star values: 11
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

This recipe has been in my family for years. Quick and easy. Everyone will love it. For some variation, try other vegetables.

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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, combine the water, potatoes, onions and celery. Bring to a boil and then reduce heat to low. Simmer for 20 minutes. Add frozen vegetables and simmer 10 more minutes. Add the cans of soup and the cheese and cook slowly, until the cheese melts.

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Nutrition Facts

269 calories; protein 16.2g; carbohydrates 24.2g; fat 12g; cholesterol 34.2mg; sodium 1639.9mg. Full Nutrition
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Reviews (22)

Most helpful positive review

Rating: 5 stars
03/30/2008
I make this recipe all the time, instead of using water, I use 4 cups of chicken broth. Lots of flavor!! Read More
(18)

Most helpful critical review

Rating: 3 stars
09/14/2011
Yep! Too watery! Less Water Read More
(2)
22 Ratings
  • 5 star values: 11
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/30/2008
I make this recipe all the time, instead of using water, I use 4 cups of chicken broth. Lots of flavor!! Read More
(18)
Rating: 4 stars
04/22/2008
i only gave 4 stars because i made some changes, but i'm sure if i'd followed it exactly it would have been great too! i cut the recipe in half for starters, but because of the runny comment, i only used about 3/4 of a qt and used vegetable broth instead of water. i also used cream of celery instead of cream of chicken, and i omitted the cheese because i didn't have any on hand. It came out Wonderful! it was exactly the creamy vegetable soup i was looking for! with the changes, a great vegetarian soup! thanks Read More
(8)
Rating: 5 stars
02/05/2007
I make this recipe ALL THE TIME! Perhaps the other reviewer added to much water but it isn't too watery with 2 quarts of water. Just be careful when melting the Velvetta to stir often or the cheese will stick and burn. Read More
(6)
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Rating: 5 stars
05/04/2009
This was a great recipe. After reading other reviews I halved the recipe and it still made a big pot. I also doubled the potatoes used broth instead of water added 1 cup of chopped carrots and 2 cups of pulled cooked chicken. I also added salt and pepper to taste. My husband and I thought it was really good. My 2 year old liked it too. I will definitely make this again. Thanks for posting. Read More
(5)
Rating: 5 stars
03/28/2011
I looked up this recipe because I lost the original my MIL gave me. My husband could not tell the difference:) Read More
(4)
Rating: 4 stars
05/08/2011
This was easy and good! It could be spiced up a little with some seasonings. I used 1/2 the water and about 2 cups of shredded cheddar cheese instead of Velveeta. Also but in 1/2 a bouillon cube. Read More
(4)
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Rating: 5 stars
05/27/2008
This turned out great. It was too rich for some of my kids but the one's that liked it took leftovers for the next two days as well. Read More
(3)
Rating: 5 stars
07/08/2011
Very easy recipe I made a large batch and thought it called for too much water-I only used half. Everyone loved the soup will make again. Read More
(3)
Rating: 4 stars
03/01/2010
This was good but not incredible. I added 1/4 cup Picante Sauce for more pizzazz. Also did NOT use 2 quarts of water. Instead I used 1 can of chicken broth. The finished soup a tad was too salty for my taste. Read More
(2)
Rating: 3 stars
09/14/2011
Yep! Too watery! Less Water Read More
(2)