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Cheese Soup

Contributed By: Glenda | See all of Glenda's recipes
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Active Time:  30 Minutes
Total Time:  1 Hour
  4 Servings
My sister made this one time and FORCED me to try it. Didn't think I would like it one bit and now it is THE family favorite soup as soon as the weather is cool!
2 cups carrots, sliced or in chunks
2 cups celery, sliced or in chunks
2 cups onions, chopped chunky
2 cups cabbage, chopped chunky
2 cups potatoes, chopped chunky (more potatoes don't hurt a THING!)
12 ozs. Velveeta or American cheese (I use 18 American cheese slices)**
5 cups chicken stock or 5 cups water & 5 bouillon cubes
1 stick of butter (optional & not necessary but everything is better with butter, isn't it?!?!?)
Sometimes friends add chunks of ham or smoked sausage to the soup at serving time.
The size of your vegetable chunks are up to you. I have a friend who throws everything in her food processor. Her soup is delicious and saves her time!!!

You may want your soup a little thinner... if so, add some more liquid. The cheese will make it thinner later, though, so be conservative when you're adding broth or water.

I start the water and get the carrots and celery going first.

As they are coming to a boil I add the onions, cabbage, and then potatoes as they don't require as much cooking time.

Bring to a boil, simmer until vegetables are tender.

Add cheese and allow it to melt.

Salt and Pepper to taste (I don't add salt if I have to use the chicken bouillon cubes)

I don't know why this wouldn't work in a slow-cooker turned on low for 5 or so hours... haven't tried it but think I might!

**This makes a really delicious, low-fat soup without the butter and cheese (but then it isn't CHEESE SOUP, anymore!)

Date Added: 09/28/2010
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