In large pot, melt butter and saute onions till soft.
Add chopped potatoes, chicken broth, thyme, dill, paprika, salt and pepper into pan.
Simmer for 15 minutes, or until potatoes are soft.
Take the pot off heat and mash potato; put pot back on heat.
Dissolve flour and water together; add to mashed potato.
Add the milk and cheese soup. Whisk in until it thickens.
Add cheddar cheese and heat through.
In a large stock pot add water, potatoes, onion, celery and season with salt and pepper. Bring to a boil, cover and simmer until potatoes and vegetables are tender.
Once tender, mash soup with a potato masher, and add butter and cream.
Gradually bring mixture to a simmer. Add condensed cheese soup and blend. Serve while hot.
eat the chicken broth & cheddar cheese soup on medium to medium low
Chop and saute in 1 stick oleo the 2 ribs celery, 3 carrots and onion.
Add 3 cans Swanson chicken broth and simmer 20 minutes.
Add 3 cans cream of potato soup, 1 lb Velveeta cheese (cubed), 1 can cheese soup and simmer for 20 minutes.
Add 1 (8 oz) carton sour cream.
Whisk to make creamy.
Serves 8 - 10.
Saute butter and onions on low for 10 to 15 minutes in skillet; don't brown.
Add flour to onions and butter, cook 4 to 5 minutes; don't brown.
Mix chicken stock with Potato Buds; use a whip and blend until smooth.
Add stock mixture to roux; mix slowly, using whip.
Cook for 15 to 20 minutes.
Whip in half and half and cook for 10 more minutes.
Do not boil.
Season with broiler spice, basil and Tabasco.
Add 4 cups diced, cooked potatoes.
4 quart or larger soup pot over medium heat.
Cover veggies with water. Boil until tender. Drain. Mix margarine, soup, cream cheese in mixing bowl. Stir well. Add milk, salt, pepper, and bacon. Add to veggies. Heat through. Serve.
Wash broccoli, cut the florets into small bitesize pieces.
Wash potatoes, microwave until bake throughout (usually around 10 mins, depending on your microwave).
Cut cooked potatoes into bitesize cubes.
In a large pot combine both potato and cheddar cheese soup and milk, bring to a boil.
Add potato cubes and broccoli florets.
Cook for about 15-20 mins on 350 until the broccoli is cooked through.
Add shredded cheese, cook until cheese melts.
pepper to taste.
Lay chicken in bottom of 1 1/2 or 2-quart slow cooker. Sprinkle taco seasoning over chicken. Stir together salsa and cheese soup in bowl and pour over chicken. Cook on LOW 6-8 hours.
Remove stoneware from slow cooker with pot holders, take chicken out and shred with fork. Put chicken back into stoneware, then stir in sour cream. (Note: Depending on the tenderness level of your chicken, you may be able to shred it by simply stirring it inside the stoneware).
This is great served over rice or used as an enchilada filling.
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.
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.
Combine bouillon cubes, celery, onion and water in Dutch oven. Cook slowly with the lid on for 20 minutes.
Add potatoes, broccoli and cauliflower.
Cook slowly for 30 minutes.
Add creamy chicken mushroom soup and Velveeta cheese.
Stir until melted.
Continue cooking slowly until it thickens.
Cut potatoes into bite-size pieces.
Cover with water, (no salt!) and boil till tender.
Cut the kielbasa into bite-sized pieces.
add cheese soup, kielbasa and 1/2 cup (or more) salsa to potatoes.
Add a little more water if needed, and return to a simmer for 10 minutes.
Add instant potatoes to thicken--1/2 cup at a time.
Simmer 5 minutes.
Enjoy!
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.
Butter 1-1/2 quart casserole.
Blend Cheese Soup and Milk. Layer into casserole beginning with Potatoes, add Onions, add Sauce.
Dot with Butter and Paprika.
Cover and bake at 350 for 60 minutes.
Uncover and bake 15 minutes more or until done.
Cook and drain macaroni according to package directions.
Pour macaroni, cheese soup, milk and Worcestershire sauce into a bowl and mix well.
Grease 10 x 6 x1 1/2-inch baking dish.
Pour macaroni into dish.
Cut frankfurters or sausage into real thin slices and place on top of macaroni.
Bake at 375\u00b0 for 25 minutes or microwave on High for 10 minutes.
live oil in a large soup pot or Dutch oven over
Cook macaroni according to package directions, drain and set aside.
Combine broccoli, onion, and water in saucepan.
Bring to a boil, cook 2 minutes; do not drain.
Stir in cooked macaroni, packet of cheese sauce,, milk, cheese soup, ham, salt, and pepper.
Return to a boil, stirring occasionally.
Ladle soup into 6 bowls.
melt butter in small boiler, add onions and cook until tender.
while they are cooking, steam broccoli and carrots in steam bag in microwave for about 4 minutes or until tender.
Move carrots and broccoli into boiler with onions and saute for a minute or two, adding kosher salt and fresh pepper at this point.
Add campbell's cheddar cheese soup and 1/2 can of milk and stir until smooth over low heat.
add cheese to soup when ready to serve.
for a little kick, add 1/4 teaspoon of cajun seasoning while cooking over low heat.
In saucepan, stir cheese soup until smooth. Gradually blend in tomato soup, milk and water.
Cup up 5-6 hot dogs and add to soup. Heat, stirring often until all is hot and well mixed.