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Yummy Cheese Soup


"This is a very smooth and pleasing cheese soup. It is made with American cheese instead of Cheddar, and my children love it! It also makes a great base for broccoli-cheese soup, if you are so inclined."
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30 m servings 277 cals
Original recipe yields 3 servings

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  1. Stir chicken broth, carrot, celery, and onion together in a saucepan; bring to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until vegetables are tender, 6 to 8 minutes.
  2. Whisk milk, flour, and pepper together in a small bowl; stream into the broth mixture while stirring. Cook until thickened and bubbling, about 5 minutes.
  3. Stir American cheese into the liquid; cook and stir until melted smoothly into the mixture, 2 to 3 minutes.

Nutrition Facts

Per Serving: 277 calories; 15.2 g fat; 19.5 g carbohydrates; 14.7 g protein; 54 mg cholesterol; 1229 mg sodium. Full nutrition

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1.28.17 I wanted to try this soup, but I just don’t buy American cheese, so I did substitute Kraft 2% cheddar (it worked well, too). Followed the recipe as written with the one sub mentioned ...