Quick cheddar cheese soup

Yield: 4 Servings

Measure Ingredient
3 tablespoons Butter
1 tablespoon Dried onion flakes
1 tablespoon Cornstarch
1 teaspoon Pepper
2 Chicken bouillon cubes
1 cup Water
1 can (10.75-oz) cream potato soup
1 Soup can milk
¾ cup Grated cheddar cheese

Melt butter in saucepan, add onion, cornstarch pepper, bouillon cubes and water. Bring to boil, stirring frequently. Reduce heat, add potato soup and milk. Cook slowly 10-15 minutes. Stir in cheese and simmer until cheese melts.

BUDDY & MITZI MCKINNEY

SAN ANGELO, TX

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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