Veggie Cheese Soup
Ingredients
- 1 medium onion, chopped ⓘ
- 1 celery rib, chopped ⓘ
- 2 small red potatoes, cut into 1/2-inch cubes
- 2-3/4 cups water ⓘ
- 2 teaspoons reduced-sodium chicken bouillon granules ⓘ
- 1 tablespoon cornstarch ⓘ
- 1/4 cup cold water ⓘ
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted ⓘ
- 3 cups frozen California-blend vegetables, thawed
- 1/2 cup chopped fully cooked lean ham ⓘ
- 8 ounces reduced-fat process cheese (Velveeta), cubed ⓘ
Instructions
- In a large saucepan coated with a cooking spray, cook onion and celery over medium heat until onion is tender. Stir in the potatoes, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
- Combine cornstarch and cold water until smooth; gradually stir into soup. Return to a boil; cook and stir until slightly thickened, 1-2 minutes. Stir in condensed soup until blended.
- Reduce heat; add vegetables and ham. Cook and stir until vegetables are tender. Stir in cheese until melted.
Nutrition & Diet Analysis (per serving)
369
kcal
18% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Low-fat
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).