Dent Knee's Cheese Soup
Yield
4 servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter
|
|
| 10 | ounces |
soup, cream of chicken
|
|
| 10 | ounces |
soup, cream of celery
|
|
| ½ | soup can |
mayonnaise
|
*
|
| 1 | jar |
sharp cheddar cheese spread
|
*
|
| 14 | ounces |
chicken broth
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter
|
|
| 289 | ml/g |
soup, cream of chicken
|
|
| 289 | ml/g |
soup, cream of celery
|
|
| 0.5 | soup can |
mayonnaise
|
*
|
| 1 | jar |
sharp cheddar cheese spread
|
*
|
| 404.6 | ml/g |
chicken broth
|
|
| 1 | x |
salt and black pepper
|
*
|
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.
