Cheese Soup of New Mexico Recipe

Name: Cheese Soup of New Mexico
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup butter; ½ cup finely diced onion; ½ cup finely diced celery; ¼ cup all-purpose flour; 1 ½ tablespoons cornstarch; 4 cups chicken stock; 4 cups milk; ⅛ teaspoon baking soda; 1 cup Velveeta cheese, cut in cubes; ¼ teaspoon ground black pepper; ¼ teaspoon garlic salt; 2 tablespoons finely chopped parsley

Servings: persons

¼ cup butter
½ cup finely diced onion
½ cup finely diced celery
¼ cup all-purpose flour
1 ½ tablespoons cornstarch
4 cups chicken stock
4 cups milk
⅛ teaspoon baking soda
1 cup Velveeta cheese, cut in cubes
¼ teaspoon ground black pepper
¼ teaspoon garlic salt
2 tablespoons finely chopped parsley

1
Melt butter in a pot large enought to hold all the ingredients.
2
Saute onions and celery over low heat until soft.
3
Add the flour and cornstarch and stir until it bubbles.
4
Gradually add chicken stock and milk and stir until smooth.
5
Add baking soda, cheese, pepper and garlic salt, stir.
6
Cook over low heat until the cheese melts and blends into the mixture.
7
Add the parsley and cook for five more minutes more and serve.

830

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ¼ cup butter, ½ cup finely diced onion, ½ cup finely diced celery, ¼ cup all-purpose flour, and more.

Yes, Cheese Soup of New Mexico falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheese Soup of New Mexico

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