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04/23/18

Cheese Soup

Submitted By: Terry Hopson, Johnson City

3 15 oz chicken broth
2 15 oz frozen vegetables
1 can tomatoes
10 ounces Velveeta Cheese

Cook until vegetables are tender.  Turn off heat and add 10 ounces Velveeta Cheese.  Stir to melt cheese.

04/23/18

Cheeseburger Soup

Submitted By: Karen W., Johnson City

1 lb lean ground beef (browned and drained)
3 cups chicken broth
2 cups diced potatoes
½ cups grated carrots
½ cups chopped onions
½ cups chopped celery
2 (11 oz) cans cheddar cheese soup
2 soup cans milk
1 (8oz) carton sour cream and chives
Salt and pepper to taste

Combine broth, potatoes, carrots, onions, and celery. Simmer for 10 minutes; add hamburger, soup and milk. Add sour cream and chives last. Do not boil. If it gets too thick, add water.

Yield: 3 quarts.

Note* Can also be made by cooking all day in a slow cooker using raw carrots and potatoes.

04/23/18

Cheesy Broccoli Soup

Submitted By: Karen W., Johnson City

1 10 oz pkg frozen chopped broccoli
½ c chopped onion
¼ c chopped green pepper
1½ tbsp. butter of margarine (melted)
½ c milk
1 c water
1 10¾ oz can cream of chicken soup (undiluted)
12 oz loaf process cheese spread (cubed)
STAX’s seasoning (optional)

Cook broccoli according to package directions, omitting salt; drain well. Spray sauce pan or Dutch oven with Pam (butter spray), etc., and cook onion and pepper in butter over medium heat, stirring constantly, until tender. Add broccoli, milk, and remaining ingredients; cook, stirring frequently, until cheese melts and mixture is thoroughly heated. Yield: 6 cups.

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