Mrs. Sprehe’s Cheese Soup

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Mrs. Sprehe’s Cheese Soup

Submitted by Becky Luttrell


  • 3 cups water
  • 1 cup celery finely chopped
  • 2 1/2 cups chopped potatoes
  • 4 chicken bouillon cubes
  • 1/2 cup chopped onion
  • 20 oz. pkg. California Blend veggies
  • 2 cans cream of chicken soup
  • 1 lb. Velveeta cheese sliced


  • Combine first 5 ingredients and cook until potatoes are tender. Stir in veggies, soups, and cheese. Heat, stirring until cheese is melted and blended (Don’t boil at this stage).