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Recipe Source: cdkitchen.com
Instant Potatoes-Cheese Soup
Category: Stovetop Soups
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Serves/Makes: 6
Ready in: < 30 minutes
- 4 cans (14.5 ounce size) ready-to-use chicken broth
- 2 cups half and half
- 2 1/2 cups instant mashed potato flakes
- 4 cups shredded sharp cheddar cheese, divided
- 1/2 teaspoon black pepper
- 2 scallions, thinly sliced
In a soup pot, combine the chicken broth, half-and-half, potato flakes, 3 1/2 cups of the cheese, and the black pepper. Mix well. Bring to a boil over medium-high heat and cook for 2 to 3 minutes or until thickened, stirring constantly. Stir in the sliced scallions just before serving.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.