Empty Cheddar cheese soup cans into pan on stove top.
Stir in soup cans filled with milk on medium heat.
After lumps are gone, stir in rest of ingredients.
Cook for 1/2 hour over medium-high heat, stirring occasionally.
Can be served over baked potato, toasted bread or in a bowl.
Cook potatoes, celery, carrots, onion and pepper in water until tender. Do not drain.
Make a white sauce of oleo, flour and milk (will not be thick).
Beat in Cheddar cheese soup and diced ham.
Combine all together and heat.
inutes.
Add milk, pale ale and cream, stirring to combine
lowly whisk in the water, ale and chicken stock and bring
eat the chicken broth & cheddar cheese soup on medium to medium low
arge airtight plastic container).
Soup Directions:
Sort and wash
Add soup, 1/2 can broth, 1 can milk and stir.
Add cheese and milk.
Stir in corn starth to the rest of broth, then add to soup.
Add spices and butter.
Bring to a boil, reduce heat and simmer for 15-20 minutes.
Add boiled potatoes and simmer 15 minutes more.
Top with chives and bacon bits.
*For best results, chill soup and reheat.
Brown hamburger.
When brown, drain.
In a bowl, microwave Cheddar cheese soup, cream of chicken soup and Ro-Tel tomatoes. Cover bottom of 9 x 13-inch pan with crushed tortilla chips or Doritos.
Put 1/2 of soup mixture over top of chips.
Place all of ground beef over soup mixture, then all soup mixture over hamburger.
Bake at 375\u00b0 for 30 minutes.
Cover top of casserole with more crushed chips and shredded cheese and bake until cheese is melted.
Combine the vegetables until tender with the 2 cups of water, then add the milk, corn, 1/4 cup flour, cheese whiz and ham chunks.
I prefer the the cheddar cheese soup in the can, it gives it more flavour.
Simmer until thick.
I also like to double the recipe.
live oil in a large soup pot or Dutch oven over
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
bowl, mix the cheddar cheese soup with milk and Italian seasoning
Prepare 1 cup egg noodles, adding 2 tbsp instant minced onions to noodle in boiling water.
Combine 1 cup frozen peas, thawed, 2 cups diced cooked chicken, a 10 3/4 oz can of condensed cheddar cheese soup, 1 soup can of water, 1 tsp mustard and 1/2 cup finely crushed corn flakes with 2 tbsp butter, melted.
Sprinkle onto casserole.
Bake at 350\u00b0 for 35 minutes or until thoroughly heated.
Stir Cheddar cheese soup, Cheddar cheese, wine, garlic, Worcestershire sauce, and dry mustard together in the top of a double boiler with the water gently simmering over medium-low heat; cook, stirring frequently, until the cheese is melted completely and the mixture is smooth, about 20 minutes
br>Add can of condensed cheddar cheese soup, stirring frequently.
Cook
In a large saucepan, combine the cheddar cheese soup and milk over medium heat. Stir frequently, until the soup is smooth.
Add one package of Simply Potatoes Diced Potatoes with Onion to the soup and mix well. Add 1/4 cup of real bacon bits and 1/2 cup of sour cream and combine thoroughly.
Allow the soup to simmer over medium-low heat until it is heated through.
Ladle the soup into serving bowls and top each with 1 tablespoon of real bacon bits and 1 tablespoon of sour cream.
Brown hamburger.
Drain.
Add chopped onions, carrots, celery, potatoes and a little water.
Cook until vegetables are done.
In pan, combine Cheddar cheese soup, potato soup and milk.
Add hamburger.
Cook until warm.
ot sauce. Stir and bring soup to a boil. Reduce heat
Fry ground beef.
Cut and dice onion, bell pepper and mushrooms.
Drain ground beef and add vegetables.
Add noodles to boiling water and add 1 teaspoon of salt.
When noodles are done, drain and add mushroom soup, Cheddar cheese soup, tomato soup and tomato paste.
Mix well and serve with garlic bread.
br>Variations:
Jalapeno Cheddar Soup: Prepare Cheddar Cheese Soup according to instructions, adding