Double Cheese Soup Recipes

Steps:

• In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
• Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
• In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
• With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.

Steps:

• In a large bowl, combine the soups. Stir in hash browns. Pour into a greased 2-1/2-qt. baking dish. Sprinkle with cheese and cornflake crumbs. Cover and bake at 350° for 50 minutes. Uncover; bake 10 minutes longer or until golden.

Steps:

• In 2-quart saucepan or chafing dish, heat soup, wine and cheese over medium heat, stirring occasionally, until cheese is melted. Stir in garlic powder, a few drops pepper sauce and the onions. Pour into fondue pot or chafing dish to keep warm.
• Spear bread pieces and vegetables with fondue forks; dip into fondue. (If fondue becomes too thick, stir in a small amount of dry white wine or apple juice.)

Steps:

• Bring water and milk to boil in large saucepan.
• Stir in Macaroni and vegetable blend. Return to boil; simmer on medium-low heat 12 to 14 min. or until macaroni is tender.
• Add VELVEETA and Cheese Sauce from pouch; cook until VELVEETA is completely melted and mixture is well blended, stirring constantly.

Steps:

• Melt butter in saucepan.
• Add onion and celery, stir to soften.
• Add flour, to thicken.
• Slowly whisk in milk until smooth.
• Bring to a simmer.
• Add cheeses stirring until blended.
• Add salt& pepper to taste and garnish with chives.

Steps:

• Sauté onion in butter in Dutch oven until tender. Blend in flour, stirring until smooth. Gradually add chicken broth, beef broth, water, and wine. Bring to a boil; reduce heat and simmer 15 minutes. Add pepper.
• place 8 ovenproof serving bowls on a baking sheet. Place 1 bread slice in each bowl, ladle soup over bread. Top with 1 cheese slice; sprinkle with parmesan. Broil 8 inches from heat until cheese melts.

Steps:

• Combine cauliflower and water in a large saucepan, bring to a boil.
• Heat slow cooker on low, add cream cheese and cheese spread.
• Pour in cauliflower and water, stir to be sure the cheese is dissolved and mixed through the cauliflower.
• Add`dried beef and potato flakes, and mix well.
• Cover, and cook on low for 2-3 hours, or over the stovetop until cauliflower is tender and done.

Steps:

• In crock pot combine potatoes, cream of mushroom, 1 cup of green onions and spices. Mix up well.
• Cook on low 8 hours.
• Add in cheese, sour cream and milk, stir until cheese melts.
• Add the remaining green onions before serving.
• We like this served with a garlic Tuscan bread.
• Variation:.
• You can greatly differ the taste by experimenting with different flavors of cheddar cheese. We like Vermont extra sharp the best, but have also tried cheddar bacon and cheddar garlic.

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute the celery, onion and green pepper until tender., Stir in flour and pepper until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Add the cheese, olives, carrots and, if desired, sherry; cook and stir until cheese is melted. Sprinkle servings with parsley and bacon.