Total Time
40mins
Prep 10 mins
Cook 30 mins

Adopted from the RecipeZaar account. I haven't made it yet.

Ingredients Nutrition

Directions

  1. Bring the first 8 ingredients to boil, reduce to simmer.
  2. Cook until mushy, about 15 minutes.
  3. Add the Velveeta and butter.
  4. Heat should be low, stir until both cheese and butter are melted.
  5. Thicken with instant potato flakes.
  6. Thin to desired consistency with warm milk.
  7. To make Broccoli Cheese Soup: Substitute 2 small packages chopped broccoli for potatoes.
  8. Replace sweet basil for dill weed.

Reviews

(3)
Most Helpful

This soup is awesome! I usually add more dill because it gives it a nice "twang". I boil everything (even the potatoes) ahead of time (except the cheese), and then throw it in the crock pot on low (or warm) for about 12 hours. I cut the cheese up (usually use more than the recipe calls for) and throw it in while the crock pot is on low or warm. Excellent, excellent, excellent! I have many requests to make this at gatherings....and usually get rave reviews! This is the only recipe of it's type on your site, and was easy to find tonight when I lost the original that I printed out 3 years ago. Sharon Demkovich

sdemkovich October 28, 2006

We really enjoyed this soup, I used chicken broth in place of water and omitted the bouillon, I sauteed 2 tablespoons fresh garlic with the onion, and I used fresh dill and parsley, wonderful soup, thanks for sharing tunes!...Kitten:)

Kittencal@recipezazz August 19, 2006

i just love this! i didn't use instant potato flakes...i used flour to thicken...i also didn't use onion or parsley...still rocked

Amba October 30, 2004

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