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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Print Shop Cheese Soup Recipe

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This recipe for Print Shop Cheese Soup is from Recipes from the Heart , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 carrots, peeled and sliced
3 celery sticks, cleaned and sliced
4 potatoes, peeled and cubed
1/2 10 ounce package frozen peas
1 8 ounce jar Cheez Whiz
3 sticks butter, no substitutes
1 1/2 cups flour
3 quart boiling water
2 chicken bouillon cubes
2 cups ham, cubed
Directions:
Directions:
Cook vegetables in a small amount of boiling salt water until tender; set aside. Set jar of Cheez Whiz in a pan of boiling water to melt. Heat butter in a large sauce pan; stir in flour; cook and stir till bubbly, then remove from heat. Add half of water to roux and stir until well blended. Stir in remaining water to which bouillon cubes have been dissolved. Return soup to heat and cook on medium heat, stirring until thick and smooth. Stir in melted cheese and undrained vegetables. Season to taste, heat and serve.
Personal Notes:
Personal Notes:
This recipe is from Norma Haycock and Kristi Capener.

 

 

 

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