Dent Knee's Cheese Soup
Submitted by chiefsranch
A rich, no-fuss cheese soup stirred together from cream of chicken soup, cream of celery soup, sharp cheddar cheese spread, mayo, and butter. Silky, warm, and ready in under an hour.
YIELD
4 servingsPREP
10 minCOOK
40 minREADY
50 minFour servings of pure, unapologetic cheesy comfort from one saucepan.
Cream of chicken and cream of celery soups melt into butter along with a jar of sharp cheddar cheese spread and a half can of mayo. Chicken broth loosens everything into a smooth, pourable consistency.
Just keep stirring over medium heat and season with salt and pepper. That’s the whole recipe.
It’s thick, it’s velvety, and it hits that specific craving that only a bowl of warm cheese soup can satisfy.
Pro Tips
- Stir constantly while everything melts so nothing sticks or scorches on the bottom
- Keep the heat at medium and never let it boil. A rolling boil will make the texture grainy
- This soup doesn’t freeze well due to the mayo, but reheats beautifully on the stovetop over gentle heat for up to a week
Ingredients
Directions
Put butter, soups, mayo and Cheez Whiz in 1½ quart saucepan, stirring constantly over medium heat, until smooth.
Stir in broth and season to taste with salt and pepper.
Stir occasionally until piping hot - but do not let it boil.
Do not freeze because of the mayo.
Use within a week.
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