Cheese Soup IV recipe
All Recipes Soups, Stews and Chili Recipes Soup Recipes Cream Soup RecipesIngredients
- 8 cups water 4 potatoes, peeled and cubed 2 cubes chicken bouillon 2 stalks celery, chopped 1 onion, chopped 2 (10.75 ounce) cans condensed cream of chicken soup 1 pound processed cheese food (eg. Velveeta), sliced
Nutrition Info
- 327 caloriescarbohydrate: 37.3 gcholesterol: 34.4 mgfat: 12.1 gfiber: 3.1 gprotein: 17.7 gsaturatedFat: 6.1 gservingSize: -sodium: 1945.6 mgsugar: 7.8 gtransFat: : -unsaturatedFat: : -
Directions Cheese Soup IV
Directions
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In a large pot over high heat, combine the water, potatoes, bouillon, celery and onion. Bring to a boil and cook until soft. Reduce heat to low and use a masher to mash down the potato mixture in the pot to desired consistency.
Add the soup and lightly whisk, until smooth. Add the cheese a little at a time, stirring often, until melted.