Saute' onion in butter over medium heat. Blend together the flour and milk, gradually stir into onions and cook 1 minute. Add chicken broth and half and half. Heat to boiling only until starts to thicken. Add cheddar cheese and stir constantly until melted. Serve hot. Makes about 2 1/2 quarts.
By Robin from Washington, IA
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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.