Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Miller-Style Cheese Soup Recipe
    Lost? Site Map

    Miller-Style Cheese Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    OutRAGme_985's Note:

    A rich, creamy comfort food. Just like grandma used to make. A thick, cheesy broth packed to the brim with vegetables. Tastes great served with a crusty bread. RECOMMENDATION: When choosing your frozen vegetable mix (or when preparing fresh vegetables for use), lima beans are a fantastic choice! I normally avoid lima beans like the plague, but this soup is a great way to put them into your diet, as their starchy texture blends in perfectly with the thickness of the soup. If you can't find a mixture that contains them, buy a separate bag of beans and add them on their own!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 12



    Units: US | Metric


    1. 1
      Note: Potatoes should be chopped into comfortable bite sized bits. When I was taught this recipe I was told to peel the potatoes full monty. But you can leave the skins on if you like. Now that I cook this soup myself I never remove them. They add a nice texture and interesting colour to the soup. All to your preference.
    2. 2
      Heat half (1/2) teaspoon of oil in stock pot, and add onion, garlic and celery. Cook on medium heat until onion turns translucent, and mixture is fragrant.
    3. 3
      Add cubed potatoes, then cover in cups eight (8) cups of water.
    4. 4
      Add five (5) bouillon cubes of your choice. Chicken is traditional, but you can substitute vegetable for a vegetarian alternative. Mix until well dissolved.
    5. 5
      Wait until water has heated, then add bag of frozen vegetables.
    6. 6
      Bring to a simmer and let cook until potatoes are just tender and fork-pokable.
    7. 7
      Add the cans of cream of chicken (or celery) soup and mix until well blended.
    8. 8
      Turn heat to low, and begin adding velveeta in small cubes. It's best to do this step slowly, and taste the soup every time a batch of cheese melts. Any mixture is fine depending on your preference.
    9. 9
      Remove from heat and serve with crusty bread for dipping. This soup is fabulous as leftovers, and tastes just as good cold as it does piping hot.

    Browse Our Top Cheese Recipes

    Ratings & Reviews:


    Nutritional Facts for Miller-Style Cheese Soup

    Serving Size: 1 (253 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 188.7
    Calories from Fat 47
    Total Fat 5.2 g
    Saturated Fat 1.4 g
    Cholesterol 6.1 mg
    Sodium 972.3 mg
    Total Carbohydrate 30.9 g
    Dietary Fiber 5.2 g
    Sugars 1.9 g
    Protein 6.5 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes