Hot cheddar cheese soup on a cold winter day
Elyssa McGregor
January 14, 2023
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Ingredients
Adjust Servings
| 0.50 stick margarine | |
| 3 green onions, chopped | |
| 2 grated carrots | |
| 3 stalks celery with leaves, chopped | |
| 2 10 oz cans chicken broth | |
| 2 cans cream of potato soup | |
| 8 oz velveeta mexican cheese or velveeta cheese | |
| 8 oz sour cream |
Directions
1.
Combine and cook
Saute onions, carrots and celery in margarine. Add broth and simmer, covered, for thirty minutes. Add soup and cheese. Add to taste course pepper and/or tabasco. Stir in sour cream. I add the sour cream before the mixture gets too hot, because the cream will lump. Stir all together.
Mark as complete
Notes
Add extra cooking time if vegetables are not cooked all the way through. Fresh shredded carrots cook faster than pre-shredded carrots.
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