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Cheese Soup |
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Serves: 15 Print this Recipe6 carrots, diced 4 stalks celery, diced 1/2 medium onion, chopped 3 potatoes, diced 1 package frozen green peas 1 (16-ounce) jar cheese whiz pasteurized process cheese spread 3/4 cup butter (3 sticks) 1 1/2 cups flour 6 cups boiling water 4 tablespoons chicken bouillon (7 cubes) 6 cups boiling water Cook carrots, celery, onion, potatoes and peas in small amount of water; set aside. Set cheese jar in pan of boiling water to melt. Melt butter in large sauce pan. Add flour and stir until smooth. Remove from heat and add boiling water. Stir until blended; liquid will look like it is curdling but keep stirring. Dissolve bouillon in boiling water; add. Return to heat and cook until thick. Add cheese and vegetables. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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