This simple Cheesy Vegetable Chowder is filled with lots of tasty vegetables, a delicious creamy broth, and a secret ingredient that gives the chowder its distinctly cheesy taste!
Of all the soups my mom made growing up, this cheesy vegetable chowder was my favorite.
I have fond memories of eating it on Halloween night from bread bowls in between trick-or-treating.
This recipe works because it’s:
- Delicious in bread bowls. The broth is thick enough in this chowder that it sticks to the bread without making it a soggy mess.
- Ready in under 30 minutes. It’s a comforting soup that your family will love any night of the week. And you’ll love making it because it’s so quick!
- A great way to use up leftover baked potatoes! I love to make a few extra baked potatoes so that I can make this soup the next day.
Plus, you’ll never believe what gives it the cheesy taste!
Add 6 tablespoons of butter to a large soup pot and melt over medium heat. Add ½ cup finely chopped onion (or onion powder) and cook until tender.
Stir in ⅓ cup flour to make a paste. COOK for 2 minutes, stirring constantly to avoid browning.
Next, stir in 28 ounces of chicken broth (or one of these chicken broth substitutes) until the mixture is smooth. Bring to a simmer for 5 minutes or until thickened, stirring frequently.
Add 16 ounces Cheez Whiz, ½ cup milk and ¼ teaspoons black pepper. Continue cooking until thoroughly heated.
Add 16 ounces of frozen carrots, broccoli, cauliflower blend and 3 cooked, diced potatoes and heat through.
*Optional: Serve in bread bowls.
Recipe Tips and Substitutions
Yes, this recipe calls for Cheez Whiz. A little processed, sure, but the taste is so good! I’m not a huge fan of Velveeta, and this chowder tastes nothing like that.
If you’re not a fan of onions (like me!), you can omit the chopped onion and replace it with 2 teaspoons of onion powder or dried, minced onion.
Since this recipe calls for cooked potatoes, I’ll always make this soup after we’ve had baked potatoes for dinner earlier in the week. I put a few extra in the oven and save them in the fridge.
Otherwise, you’ll need to cook the potatoes in the oven or in an Instant Pot before starting the soup.
If your frozen vegetable blend has really large pieces in it, you can keep those out and cut them smaller after defrosting in the microwave.
More Like This
Want more soup recipes? You’ll love these!
- Crock Pot Minestrone Soup
- Healthy Lasagna Soup
- Crock Pot Hamburger Stew
- White Chicken Chili Recipe with Cream Cheese
- Creamy Chicken Noodle Soup
- Creamy Taco Soup
You can always substitute shredded cheese off the block for the Cheez Whiz. A few other substitutes for Cheez Whiz you can try are:
-Old English Cheese Spread
-Store-brand cheese dip or sauce
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Simple Cheesy Vegetable Chowder
- 6 Tablespoons butter
- ½ cup finely chopped onion
- ⅓ cup flour
- 28 ounces canned chicken broth, two 14 ounce cans
- 16 ounces Cheez Whiz, 1 jar
- ½ cup milk
- ¼ teaspoons black pepper
- 16 ounces frozen carrot, broccoli and cauliflower blend
- 3 medium potatoes, cooked and diced
- Add butter to a large soup pot and melt over medium heat. Add the onion and cook until tender.
- Stir in flour to make a paste. Cook for 2 minutes, stirring constantly to avoid browning.
- Stir in chicken broth until the mixture is smooth.
- Bring to a simmer over medium heat for 5 minutes or until thickened, stirring frequently.
- Add Cheez Whiz, milk, and black pepper. Continue cooking until thoroughly heated.
- Add veggies and potatoes and heat through. About 5-10 minutes.