California Medley Cheese Soup w/Ham-Annette's

California Medley Cheese Soup W/ham-annette's

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Annette W.


Thick, creamy, cheesy soup loaded with vegetables and ham. If you don't want meat in it, it's equally as good without it. What's better in cold weather than hot soup that sticks to your ribs?

Recipe is my own.


★★★★★ 1 vote

20 Min
1 Hr


  • 1/2 stick
  • 1/2 can(s)
    chopped yellow onion
  • 2 can(s)
    swanson chicken or vegetable broth
  • 2 can(s)
    cream of potato soup
  • 2 pkg
    california medley vegetables (carrots, broccoli and carrots)
  • 2 lb
    cubed velveeta
  • 16 oz
    sour cream
  • 1/2 c
    diced ham (optional)
  • 3
    chopped celery stalks
  • 3
    chopped green onions
  • 1
    cubed potato (optional)
  • ·
    salt and pepper to taste

How to Make California Medley Cheese Soup w/Ham-Annette's


  1. In stockpot, using margarine, saute onion, green onion and celery. When soft, add chicken/veggie broth, potato soup, Velveeta cheese and sour cream.
  2. Once melted, add potato and bags of veggies as well as ham if you're using it. Bring to boil but watch carefully as to not allow soup to burn. Then turn to low and allow to simmer for at least one hour. Stir occasionally. Enjoy!
  3. ****This can also be made in a Crock Pot.****

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