Print Shop Cheese Soup Recipe

Name: Print Shop Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 carrots, peeled and sliced; 6 celery sticks, diced; 1 medium onion, finely diced; 1 (10 oz.) pkg. frozen peas; 16 oz. Cheez Whiz; 3 sticks margarine; 1 1/2 c. flour; 3 qt. boiling water; 2 chicken bouillon cubes; salt and pepper to taste

Servings: persons

4 carrots, peeled and sliced
6 celery sticks, diced
1 medium onion, finely diced
1 (10 oz.) pkg. frozen peas
16 oz. Cheez Whiz
3 sticks margarine
1 1/2 c. flour
3 qt. boiling water
2 chicken bouillon cubes
salt and pepper to taste

1
Cook vegetables in boiling water (salted) just to cover bottom of pan until tender.
2
Set Cheez Whiz in boiling water to melt, stirring occasionally (or follow directions on jar to melt in microwave).
3
In large saucepan, heat margarine; stir in flour. Cook and stir until bubbly.
4
Remove from heat.
5
Add 1 1/2 quarts boiling water; stir until blended.
6
Stir in 1 1/2 quarts more boiling water with 2 chicken bouillon cubes dissolved in.
7
Return soup to heat; cook to rolling boil only until thick and smooth. Stir in melted cheese and undrained vegetables.
8
Salt and pepper to taste.

1166

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 10 ingredients. The key ingredients include: 4 carrots, peeled and sliced, 6 celery sticks, diced, 1 medium onion, finely diced, 1 (10 oz.) pkg. frozen peas, and more.

Yes, Print Shop Cheese Soup 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.

Print Shop Cheese Soup

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