Cream of Anything Soup

Cream Of Anything Soup

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Beth Horban


This is a delicious, versitile creamed soup recipe. Use it to make potatoe, celery, broccoli, chicken, spinach, mushroom, asparagus, or any creamed soup. My personal favorite is spinach. My children love potatoe. My husband, mushroom.


★★★★★ 1 vote

4 to 6
10 Min
30 Min


  • 3 c
  • 3
    chicken bouillon cubes
  • 1 lb
  • 2 medium
    onions, chopped
  • 1/2 c
    butter or margarine
  • 2 c
  • 1/3 c
  • 1/2 tsp
  • 8 oz
    cream cheese, softened

How to Make Cream of Anything Soup


  1. Boil prepared vegetables, including onion, in water and bouilon in a medium sauce pan until done. Time will vary depending on the vegetable. Cubed potatoes, for example, take about 20 minutes.
  2. In a seperate, large sauce pan, cook butter, flour, salt and milk as for a roux. When thickened, melt in cream cheese.* (If making potatoe or broccoli soup, I substitute American Cheese.)
  3. Add the boiled vegatables and broth to the creamed base. Stir to combine. Enjoy!

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About Cream of Anything Soup

Course/Dish: Cream Soups
Other Tag: Quick & Easy

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