Cheddar Cheese Soup


  • 1/2 cup onion (finely chopped)
  • 1/4 cup carrot (finely chopped)
  • 1/4 cup celery (finely chopped)
  • 3 cup vegetable broth or chicken broth
  • 1 Tbsp. cornstarch
  • 2 Tbsp. water
  • 4 oz. sharp Cheddar cheese (diced)
  • 1 can condensed cream of potato soup
  • 1 jar pasteurized process cheese spread


In a large saucepan, combine onionk carrot, celery and vegetable broth. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until vegetables are tender. In small bowl, combine cornstarch and water; mix well. Stir into broth mixture. Bring to boil; reduce heat. Add Cheddar cheese, potato soup and cheese spread; whisk until cheese is melted and mixture in well combined. Heat gently; DO NOT BOIL. Makes 6 (1 cup) servings.

By Robin


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