This Cheese Soup is a favorite soup recipe in my family. It is just perfect for chilly days. Served with any sandwich or salad, it is a wonderful and easy lunch or dinner meal. I have also used it as a first course for special dinners and for luncheons for girlfriends. It is a lot like the version that everyone enjoyed at Swenson’s Restaurant in Jackson. Enjoy!
1 bunch green onions, chopped (including small white bulbs)
1 stalk celery, chopped
3 tablespoons margarine
2 tablespoons flour
1 (10¾-ounce) can cream of chicken soup
2 (15-ounce) cans chicken broth
Dash Tabasco sauce
1 pound Velveeta cheese, cut into pieces
3 cups shredded cheddar cheese, shredded
2 cups milk
Salt, black pepper, and white pepper
In a large saucepan over medium heat, sauté onions and celery in margarine until tender. Stir in flour. Add soup, chicken broth, and Tabasco. Stir in Velveeta until melted. Add shredded cheddar, and stir until combined. Add milk, salt, and peppers. Simmer for 20 minutes.
Yield 14-16 servings