Chewin'

the News

March 2007

Cheese Soup

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Recipes:	1	2	3	4	5	6
Servings:	6	12	18	24	30	36
Ingredients:
Water	4 C.	8 C.	12 C.	16 C.	20 C.	24 C.
*Carrots, chopped	3/4 C.	1-1/2 C.	2-1/4 C.	3 C.	3-3/4 C.	4-1/2 C.
*Celery, chopped	3/4 C.	1-1/2 C.	2-1/4 C.	3 C.	3-3/4 C.	4-1/2 C.
Onion, chopped	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Potatoes, finely chopped	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Cream of chicken soup	10-1/2 oz.	21 oz.	31-1/2 oz.	42 oz.	52-1/2 oz.	63 oz.
Velveeta®	16 oz.	32 oz.	48 oz.	64 oz.	80 oz.	96 oz.
Water	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Salt and pepper to taste
On Hand:
Crackers

* 3 to 4 medium carrots is about 1 cup chopped

* 1 large rib of celery is about 1/2 cup chopped

Assembly Directions:

Heat one quart water for each recipe. Add carrots, celery, onion, and potatoes. Boil for ten minutes. Add chicken soup, cut Velveeta® into cubes, and one cup water for each recipe. Add salt and pepper to taste. Turn heat to low. Stir constantly until cheese melts. Cool.

Freezing Directions:

Pour into freezer container. Seal, label and freeze.

Serving Directions:

Thaw. Reheat; stirring often to remix. This is one soup that I prefer to make with water. The chicken broth changes the flavor, but you may want to try it.

Comments:

My family absolutely loves this soup. You can add more vegetables if you like, but we prefer cheese soup to have just a taste of veggies. Also, with the small amount of veggies in this soup, you don’t have to worry about the texture of the potatoes changing.

Nutritional Information:

Per Serving: 448 Calories; 32g Fat (59.7% calories from fat); 26g Protein; 23g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 2378mg Sodium. 

Exchanges: 1/2 Grain (Starch); 3-1/2 Lean Meat; 1/2 Vegetable; 4-1/2 Fat; 1 Other Carbohydrates.

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