Recipe
Soup, Chili & Stew
Vegetable Cheese Soup
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 4 c. water | ||
| 4 chicken bouillon cubes | ||
| 3 medium potatoes, peeled and cubed | ||
| 1 (16 oz) pkg frozen California mix vegetables | ||
| 1 medium onion, diced | ||
| 2 (10.5 oz each) cans cream of chicken soup | ||
| 1 lbs. Velveeta cheese, cubed |
Directions
- Boil water and bouillon cubes in a large saucepan until cubes are dissolved.
- Add potatoes, California mix vegetables and onion. Cook until tender. Mash cooked vegetables with a potato masher for creamier soup.
- Stir in cream of chicken soup and heat through. Add cheese, stirring until melted.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 40mg
- Sodium: 9100mg
- Total Carbohydrates: 28g
- Protein: 11g
Daily Values
0%
Vitamin A 50%
0%
Vitamin C 25%
0%
Iron 2%
0%
Calcium 20%