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This amazing, super creamy, extra cheesy soup has been a family favorite of ours for years. It appears on repeat at our many family gatherings through the fall and winter months and for good reason! It’s easy to put together and will win you smiles all around. I brought a batch to our annual family Halloween Party and took some new pictures along the way to share with all of you. I know many of you have made this recipe in the past. Hope some of you will get a chance to try it with this new posting.

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Serves: 15 generous servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 6 large potatoes
  • 1 large onion
  • 7 large carrots
  • 2-3 C chopped broccoli
  • 12 C HOT water
  • 12 chicken bullion cubes
  • 3 sticks butter
  • 1 1/2 C flour
  • 1 16 oz jar cheese whiz

Instructions

1. Peel and chop the vegetables. Place them in a large pot filled with water. Bring to a boil and cook until crisp tender. When they are done pour them into a strainer to get rid of the water.
2. In a separate LARGE soup pot melt the butter over medium heat. 
3. When the butter has melted, add your flour. Stir it in really well with a whisk. It will make a silky smooth mixture.
4. Add your 12 cups hot water. I just use my hottest tap water, you don't need it to be boiling.
5. Add the bullion cubes.
6. Stir the mixture until it starts to thicken up. It shouldn't take long. Adding hot water helps cut down on the thickening time.
7. When the soup has thickened add the jar of cheese whiz. Stir to incorporate.
8. Add your cooked veggies. (Do not add any of the water you used to cook them in.)  That's it! Enjoy!

Recipe from my sweet Mom, Pam Willahan

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

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