Luvs2Cook
Head Chef
GOLDEN CHEESE SOUP.
*One of my favorites from a very old cook book of mine.
Hope you enjoy.
1/4 cup water
2 Tbsp butter
1 Pckg (10 Ounces) frozen whole kernel corn
1/2 cup shredded carrot
1/4 cup chopped onion
1/8 Tsp Pepper
2 cans (10 1/2 ounce each) condensed cream of potato soup
2 cups milk
1 cup (4 ounces) shredded cheddar cheese
1/2 cup (2 ounces) shredded Provolone cheese
1 cup broccoli flowerets (optional)
Bring water, butter, corn, carrot, onion and pepper to a boil in a 3 qt saucepan; cover and simmer 10 minutes. Stir in soup, then milk, cheddar & provolone cheeses and brocooli. Heat, stirring occasionally, until cheese melts and serving temp is reached. Garnish w/broccoli flowerets.
*One of my favorites from a very old cook book of mine.
Hope you enjoy.
1/4 cup water
2 Tbsp butter
1 Pckg (10 Ounces) frozen whole kernel corn
1/2 cup shredded carrot
1/4 cup chopped onion
1/8 Tsp Pepper
2 cans (10 1/2 ounce each) condensed cream of potato soup
2 cups milk
1 cup (4 ounces) shredded cheddar cheese
1/2 cup (2 ounces) shredded Provolone cheese
1 cup broccoli flowerets (optional)
Bring water, butter, corn, carrot, onion and pepper to a boil in a 3 qt saucepan; cover and simmer 10 minutes. Stir in soup, then milk, cheddar & provolone cheeses and brocooli. Heat, stirring occasionally, until cheese melts and serving temp is reached. Garnish w/broccoli flowerets.
