Did I mention that I love cheese? The great thing about this soup is that you can add any type of cheese that you want. Want to spice it up with some pepper jack? Do it! I know that every now and then I like to try a new cheese with this recipe. I also love to make some buttermilk biscuits strictly for sopping purposes. Now you can’t tell me that’s a bad idea! Warm your belly and your spirit with this wonderful cheesy soup!
Check out what our friends from Land O’ Lakes have to say about this:
“My husband and I will def. be making this again.”
Once you make this soup, it will not be the last time!
Ingredients
2 (14-ounce) cans (3 1/2cups) Swanson chicken broth
1/2 cup chopped carrot
1 small (1/2 cup) onion, chopped
1 rib (1/2 cup) celery, chopped
1/2 cup Budlight beer or Tru Moo milk
20 (3/4-ounce) slices Land O Lakes® Deli American, chopped
4 drops Frank’s hot pepper sauce
1/3 cups Gold Medal all-purpose flour
Instructions
- Place 1 cup chicken broth, carrot, onion and celery in 4-quart saucepan. Cook over medium-high heat 8-10 minutes or until onion is softened.
- Add 2 cups chicken broth, milk, cheese, and hot pepper sauce. Reduce heat to medium; cook 5-8 minutes or until cheese is melted.
- Place flour into bowl; stir in remaining chicken broth. Stir flour mixture into soup. Cook, stirring constantly, 1-2 minutes or until soup is slightly thickened.
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Quick Tip: Serve with some tasty crackers!
Thanks again to Land O’ Lakes for this amazing recipe.
