Denny's Cheese Soup
A thick, creamy cheese soup made with canned cream soups, cheddar cheese spread, mayo, butter, and chicken broth. Stir it all together and heat. Comfort food in under 45 minutes.
YIELD
1 potPREP
15 minCOOK
30 minREADY
45 minIf you’ve ever tried to reverse-engineer that rich, velvety cheese soup from the diner, this recipe is probably pretty close to the real thing.
Cream of chicken soup, cream of celery soup, a jar of sharp cheddar cheese spread, mayo, butter, and chicken broth all go into one pot. Stir it over medium heat until everything melts together into a thick, smooth, outrageously cheesy soup.
It’s not trying to be fancy. It’s trying to be warm, filling, and cheesy beyond reason. And it nails it.
Kitchen Tips
- Stir constantly as everything melts together. Cheese products can scorch on the bottom if you walk away
- Do not let it boil. A gentle simmer keeps the texture smooth. Boiling makes it grainy and can cause the mayo to break
- This doesn’t freeze well because of the mayonnaise, but it keeps in the fridge for up to a week and reheats gently on the stove
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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