Before you cook
Background Recipe story & origin
This vegetable cheese soup comes from the handwritten recipe collection of Mom and Susan Keeler, carefully recorded on a decorative recipe card featuring sunflowers. The recipe represents classic Midwestern American comfort food from the era when Campbell's condensed soups and Velveeta cheese were pantry staples that formed the backbone of family cooking. Cream of celery soup as a thickening base, combined with processed cheese for reliable meltability, reflects the practical home cooking approach of the 1970s and 1980s when convenience ingredients were embraced for their consistent results. The addition of optional ham transforms this from a simple vegetable soup into a heartier one-pot meal. This style of cheese soup became a fixture at church potlucks, family gatherings, and weeknight dinners across America's heartland, valued for its ability to warm and satisfy on cold evenings.
Before you start Equipment you'll need
- Large pot or Dutch oven — Provides enough volume for vegetables and broth with room for stirring in the cheese
- Small mixing bowl — Combines flour and cream soup smoothly before adding to pot to prevent lumps
- Whisk — Blends flour into cream soup without clumping and ensures smooth mixture
- Cutting board and knife — For prepping vegetables and cutting Velveeta into chunks
- Ladle — Provides deep bowl for serving the thick, chunky soup into individual bowls
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Handle knives carefully when prepping ingredients.
- Ensure proteins are cooked to safe internal temperatures.
Non-negotiables Rules for success
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Whisk flour into cream soup before adding to pot
Adding flour directly to hot liquid causes lumps that are impossible to smooth out
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Do not add extra water to the soup
The original recipe specifically warns against this - it dilutes the cheese and thins the consistency
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Cut Velveeta into chunks before adding
Large chunks melt more evenly than a whole block, which can scorch on the bottom while the center stays solid
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Simmer vegetables for full 20 minutes
Undercooked potatoes and carrots will be hard in the finished soup
Prep Get set first
About 10 min of prep
- Prepare Large pot or Dutch oven
- Prepare Small mixing bowl
- Prepare Whisk
- Prepare Cutting board and knife
- Prepare Ladle
This recipe takes about 35 minutes total.
Ingredients
Instructions
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Prep the vegetables
Chop onion, cube potatoes, and dice carrots into bite-sized pieces.
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Simmer the vegetables
Add vegetables to chicken broth in a large pot. Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
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Make the cream mixture
In a small bowl, whisk together the cream of celery soup and flour until smooth. This prevents lumps when added to the soup.
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Thicken the soup
Stir the cream mixture into the pot with the vegetables and broth. Add butter. Do not add any additional water. Simmer until slightly thickened, about 5 minutes.
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Melt the cheese
Cut Velveeta into large chunks and add to the pot. Stir frequently until cheese is completely melted and soup is smooth. Add diced ham if desired.
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Serve hot
Ladle into bowls and serve hot. Soup is ready when cheese is fully melted and everything is heated through.
Chef's notes
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