Easy Cheddar Soup
(from cokerlj’s recipe box)
Haven’t tried, but Pam is a good cook.
This is made entirely in the microwave for convenience…but it could be made on stove top.
Source: Vasek Family Cookbook, Pam Motl Bradley
Categories: Soup
Ingredients
- 3 tablespoons butter
- 1/2 cup carrots, shredded
- 1/2 cup onion finely chopped or shredded
- 1/2 cup celery finely chopped
- 2 cans chicken broth OR 1 can chicken broth and the empty can filled with beer
- 2 cans cream of celery soup
- 1 can cheddar cheese soup
- 1/4 cup white wine (optional)
- 1 clove garlic
- pepper to taste
- 1/2 pound processed cheddar cheese, diced such as Velveeta.
Directions
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NOTE: There used to be a restaurant that served Beer-Cheese Soup. Might try using beer in place of the wine and some of the chicken broth. Also…could probably add a handful of broccoli if you like Broccoli Cheese Soup.
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I CHOSE TO DO MY SOUP ON THE STOVE TOP: I “sweated” the vegetables in butter in my pot; then added the 2 cans chicken broth (or 1 can broth and one can beer if you choose). I brought that to a nice simmer and simmered the vegetables in the broth for about 10 minutes. Then I added the celery soup and cheddar cheese soup, whisked. Then added the wine and chunks of Velveeta and whisked until melted. This next step really made the “soup”…I used my immersion blender to smooth out the carrots, celery & onion!
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OR….
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Cook vegetables in microwave safe dish covered with plastic wrap on high 5 to 6 minutes until tender.
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Stir in butter, pepper and garlic.
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Add broth, wine and soups.
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Heat on high until begins to simmer.
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Whisk cheese into soup and cook on Medium (power level 5) for 5-6 minutes until cheese has melted.