Prep 10 mins
Cook 30 mins
A nice, easy and filling soup for those blustery winter days. Serve with french bread and salad.
Make and share this Heidelberg Soup recipe from Food.com.
- 2 cups water
- 4 medium potatoes, diced
- 1 medium onion
- 1 (10 ounce) can cream of celery soup
- 3⁄4 lb Velveeta cheese
- 0.5 (16 ounce) package frozen mixed vegetables
- Simmer water, potatoes and onions about 20 minutes
- Add frozen vegetables.
- Add soup and cheese.
- Heat until cheese is melted, stirring constantly.
An easy-to-make soup that has comfort food written all over it. Next time I make this, I will cook the potatoes with added salt, drain them and then add 2 cups of fresh water back to the pot. Between the potatoes and the potato water, we did find this to be somewhat starchy.