- Dish type
- Vegetable soup
- Root vegetable soup
- Potato soup
This dish combines numerous vegetables in a thick, creamy and cheesy soup. Potatoes, onion, celery, carrots, sweetcorn, peas, green beans and cheese are simmered together in a chicken stock.
113 people made this
- 1.7 litres water
- 9 cubes chicken stock, crumbled
- 6 potatoes, cubed
- 2 cloves garlic, finely chopped
- 1 large onion, chopped
- 1 bunch celery, chopped
- 375g carrots, chopped
- 2 1/2 (340g) tins sweetcorn
- 2 (400g) tins peas
- 225g fresh green beans, chopped
- 115g butter
- 60g plain flour
- 750ml milk
- 450g processed cheese slices, chopped
MethodPrep:15min ›Cook:30min ›Ready in:45min
- In a large pot over medium heat, combine water, stock cubes, potatoes and garlic. Bring to the boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.
- Stir in sweetcorn, peas and green beans and continue to cook on low heat.
- Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.
Reviews & ratingsAverage global rating:(121)
Reviews in English (97)
I'm just starting out, when it comes to making soup. I saw this recipe and I had to try it. Best decision I've ever made. My family loves it, and it still tastes great from the microwave. I highly recommend this recipe to anyone who enjoys a hearty chowdered soup like me. Can't wait to make it again, and again!-19 Jan 2002
by Carmela McCleary
My husband and I loved this soup. I made a few tasty additions in vegetable preference, including chunks of zucchini, green onions, and lima beans. I also added an 8 oz can of tomato sauce and some basil,oregano,and parsley. I used more water than suggested and slightly less flour. Precooked orzo pasta mixed in gave it more substance. We will def. make this again!-15 Dec 2002
I made a kettle of this for the first time for my husband's family - with fresh baked loaves of caraway rye and wholegrain bread - What a simple recipe and soooooo delicious!! Making it ahead of time and just warming it to serve allowed me to enjoy my family!I did minor changes - I used small bags of frozen peas and beans and broccoli instead of the canned peas and fresh beans.This is a keeper!!-03 Nov 2001