Potato And Cheese Soup - cooking recipe

Ingredients

6 qt. water
1 (3 3/4 oz.) jar beef flavor
1 (13 3/4 oz.) + 2 c. potato buds
1 Tbsp. pepper
3 Tbsp. Beau Monde
1 1/2 Tbsp. ground cumin
1 stick butter
6 cans Cheddar cheese soup
2 Tbsp. arrowroot
5 c. light cream
5 c. sour cream

Preparation

Add water, pepper and beef flavor to stockpot.
Bring to boil. Turn heat down to low.
Stir in potato buds.
Cover and let stand 1 minute.
Add Beau Monde, cumin and butter.
Cover and simmer for 10 minutes.
Stir in Cheddar cheese soup.
Cover and allow to return to simmer.
Dissolve arrowroot in 1 cup of warm light cream.
Stir into soup.
Gradually add remainder of light cream and sour cream. Cover and heat thoroughly.
Do not boil.
Makes about 10 quarts.