Yummy Cheese Soup Recipe 455

WEIGHT WATCHERS YUMMY CHEESE SOUP (EASY TOO)

Steps:

• Add 2 cans chicken broth.
• Add 1 can Rotel tomatoes.
• Add 2 packages frozen broccoli.
• Cook together 8 minute and then stir in 8 oz. Velveeta light cheese.

YUMMY CHEESE SOUP

Steps:

• 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.
• 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.
• Stir American cheese into the liquid; cook and stir until melted smoothly into the mixture, 2 to 3 minutes.

YUMMY CHEESE SOUP

Steps:

• 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.
• 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.
• Stir American cheese into the liquid; cook and stir until melted smoothly into the mixture, 2 to 3 minutes.

CHEDDAR CHEESE SOUP

Steps:

• In a large soup pot over medium high heat, melt the butter until it foams.
• Add the onion and cook, stirring until soft about 5 minutes.
• Add the carrot, celery, and garlic and stir to combine. Cook until fragrant, 2 minutes.
• Sprinkle the flour over the veggies and stir for 2 minutes.
• Carefully whisk in the chicken broth and half and half. Add the bay leaf and salt and pepper.
• Bring mixture to a boil, then reduce heat to low and simmer for 10 minutes.
• Remove the soup from the heat and add the sherry, thyme, cayenne or chili powder. Working in batches, quickly whisk in the cheese, stirring until melted and than adding another handful.
• Season with salt and pepper and serve with croutons, if desired.

QUICK SAVORY CHEESE SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Add the flour, salt, garlic powder and pepper; stir until smooth. Gradually add milk; cook and stir over medium heat until thickened and bubbly. , Meanwhile, in a small saucepan, bring broth to a boil. Add carrot and celery; simmer for 5 minutes or until vegetables are tender. Add to milk mixture and stir until blended. Add cheeses. Cook and stir until melted (do not boil). Garnish with chives if desired.