Cheese Soup

Image is Annie's. I made this in DC all winter long! Pictured here with beer bread.

Posted By Corrie

Cheese Soup (so yummy…I actually think this is from Kay Scull, and it is DELICIOUS.  It has become a Colvin Family tradition, so we can just pretend…)
SERVES 4-6
4 green onions, chopped
2 grated carrots
3 stalks celery (leaves included), chopped
4 TBS butter (The recipe calls for 6, but I usually get away with less.  You could also use a mix of butter and olive oil)
2 cans Cream of Potato Soup
1 can chicken broth (14 oz.)
8 oz. grated American cheese (usually next to the Velveeta in the cheese isle, blue box)
sour cream
tobasco (optional)
salt/pepper to taste
Saute onions, carrots, and celery in butter until soft.
Add potato soup and chicken broth.  The consistency will be thick, so I usually thin it with about 1/2 can of water.
Let simmer on low for 30 minutes (stir occassionally to make sure bottom doesn’t burn).
Add one BIG scoop of sour cream, tobasco, salt and pepper (the cheese adds plenty of salt, so I usually don’t add any).
Add grated cheese and heat through until melted.
Serve warm with good fresh bread and a dark beer.
ENJOY!
I LOVE YOU GIRLS!!!  Have a great week.  Seriously, this soup is stupid easy and so yummy.
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Cheese Soup

One thought on “Cheese Soup

  1. aboehnke says:

    I’ve made this a few times now and think it’s awesome. I typically double the celery and carrots and put them in a food processor. It comes out more like a chowder. My friends can’t believe how hearty it is. Thanks, Corrie!

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