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Close up bowl of Creamy Vegetable Soup with carrots, broccoli, corn, celery and potatoes.
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4.84 from 6 votes

Creamy Vegetable Soup

Creamy Vegetable Soup is a simple and delicious meal your family will love! Packed with broccoli, carrots, potatoes and tons of flavor.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Soup
Cuisine: American
Keyword: Chowder, Vegetable Soup, Vegetables
Servings: 6
Calories: 594kcal
Author: Erica Walker

Ingredients

  • 2 tablespoon butter or margarine
  • 1 cup celery chopped
  • 1 cup onion chopped
  • 28 ounces chicken broth
  • 3 cup potatoes peeled and cubed
  • 2 cup broccoli chopped
  • 1 1/2 cup carrots sliced
  • 28 ounces corn
  • 14 ounces cream-style corn
  • 1 can diced green chilies
  • 1 package country-style gravy mix
  • 2 cups milk
  • 2 cups Velveeta cheese Mexican style, cubed

Instructions

  • In large pot, melt butter over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
    Pot of butter, onions and celery for Creamy Vegetable Soup.
  • Add chicken broth and bring to a boil.
    Pot of broth, onions and celery to make Creamy Vegetable Soup.
  • Add potatoes and cook over low heat for 10 to 15 minutes.
    Pot of broth, potatoes, celery and onion to make Creamy Vegetable Soup.
  • Add carrots and broccoli and simmer for another 10-15 minutes, stirring occasionally. Stir in corn and chiles and return to boiling.
    Pot of corn, broccoli, carrots potatoes and broth to make Creamy Vegetable Soup.
  • Dissolve gravy mix in milk, stir into boiling mixture.
    Bowl of milk and country gravy mix for Creamy Vegetable Soup.
  • Add cheese, cook and stir over low heat.
    Velveeta added to pot of Creamy Vegetable Soup with carrots, corn, broccoli and celery.
  • When cheese is melted, it is ready to serve.
    Ladle holding a scoop of Creamy Vegetable Soup with broccoli, corn, carrots and potato.

Notes

How to Store Vegetable Soup

  • Refrigerator - Cook and place your vegetable soup in an airtight container and place it in the fridge for five to six days.
  • Freeze - Place your cooled-down vegetable soup in a ziplock bag and lay it flat in the freezer. It will stay frozen for about 3 months. When ready to warm up, place it in the refrigerator for 24 to 48 hours or until the soup is defrosted. Reheat the soup in the microwave or on the stovetop.
  • Reheat - Warm your soup bowls up in the microwave or place the leftovers in a saucepan over medium heat, stirring slowly as it is warming up.

Nutrition

Calories: 594kcal | Carbohydrates: 87g | Protein: 31g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 52mg | Sodium: 2113mg | Potassium: 2075mg | Fiber: 13g | Sugar: 27g | Vitamin A: 12052IU | Vitamin C: 117mg | Calcium: 694mg | Iron: 7mg