Recipe for cooking cheese soup

Soups for Salads :: Vegetable Soups

Cheese Soup

3 stalks celery, chopped
3 scallions, chopped
1/4 C. butter or butter replacement, melted
2 (10 3/4 oz.) cans condensed chicken broth
3 C. water
2 carrots, scraped and grated
2 C. (8 oz.) shredded American cheese
1/2 tsp. dried parsley flakes
1/8 tsp. pepper
Dash of hot sauce
1 (8 oz.) container sour cream
3 Tbsp. sherry

Saut celery and scallions in butter in a lrg. Dutch oven until vegetables are tender. Add chicken broth, water and carrot, stirring well. Bring to a boil. Cover, reduce heat and simmer 30 min. Add potato soup and next 4 ingredients, stirring well. Simmer 15 min. Add sour cream and sherry; heat thoroughly.

Makes approximately 2 1/2 qt..