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Vegetable Cheese Soup

Vegetable Cheese Soup

Updated November 3, 2026

Mom's cheese soup with potatoes, carrots, and Velveeta. The recipe card says don't add extra water, and she means it.

Adjust Velveeta amount to taste - start with half the 2lb block and add more for extra cheesiness. Soup thickens as it cools; thin with a splash of broth when reheating.

Leftovers keep refrigerated for 3-4 days.

Cook time
55 min
Rating
…

Ingredients

Scale
Measurement units
  • Chicken broth
  • Butter
  • Onion
  • Potatoes
  • Carrots
  • Cream of celery soup
  • All-purpose flour
  • Velveeta cheese
  • Ham

Instructions

Prep the vegetables
Prep the vegetables
Simmer the vegetables
Simmer the vegetables
Make the cream mixture
Make the cream mixture
Thicken the soup
Thicken the soup
Melt the cheese
Melt the cheese
Serve hot
Serve hot

Tomorrow's Meal

Crispy Cheesy Vegetable Bread Pudding

Leftover soup transformed into a savory bread pudding—creamy vegetables and cheese bound with eggs, baked until golden and custardy inside with crispy edges

You'll need to pick up:

4-6 slices stale or day-old bread, cubed2 eggs1/4 cup milk or cream2 tablespoons butter for baking dishSalt and pepper to tasteOptional: fresh herbs like thyme or parsley

Quick overview:

  1. 1.Preheat oven to 375°F and butter a 2-quart baking dish
  2. 2.Cube stale bread into 1-inch pieces and spread in prepared dish
  3. 3.Whisk together 2 eggs and 1/4 cup milk, season with salt and pepper
  4. 4.Pour egg mixture over bread, let soak 10 minutes
  5. 5.Gently pour leftover vegetable cheese soup over bread (strain if very brothy)
  6. 6.Bake 35-40 minutes until top is golden, center is set but slightly jiggly
  7. 7.Rest 5 minutes, then serve hot with crusty bread or salad

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