Soup Diane

Frankie Jeffery


My sister-in-law, Diane Robinson, is the one who first made this wonderful soup for our family. I can't remember what she called it, but we named it Soup Diane in her honor. So every time it's served, we have warm soup in our tummies and memories of Aunt Diane in our hearts.

I like to serve it with parmesan garlic toast points on the side.


★★★★★ 1 vote

15 Min
30 Min


  • 3 1/2 c
    chicken broth
  • 8
    celery ribs, sliced
  • 1
    onion, chopped
  • 2
    potatoes, cubed
  • 4
    carrots, diced
  • 16 oz
    mixed vegetables, frozen
  • 1/2 tsp
    pepper, freshly ground
  • 2 c
    corn, frozen & thawed
  • 1/4 c
  • 1/4 c
  • 2 c
    cheddar cheese, grated
  • 2 c
  • 2-3 Tbsp
    Harvey's Bristol Creme Sherry
  • 2-3 sprig(s)
    parsley, chopped

How to Make Soup Diane


  1. Put the veggies and the broth in a Dutch oven. Bring to a boil, then simmer for 15-20 minutes.
  2. Stir in the corn.
  3. Melt the butter, flour and whisk. Cook 1 minute.
  4. Add the milk to make a white sauce. Stir to smooth consistency.
  5. Add the grated cheese. Continue to whisk till smooth.
  6. Add to the veggies.
  7. Heat mixture over slow heat. Add sherry to taste.
  8. Heat mixture over slow heat and serve.
  9. Garnish with chopped parsley or more shredded cheese.
  10. Variation: Add chopped, cooked chicken breasts.

Printable Recipe Card

About Soup Diane

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

Show 2 Comments & Reviews

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