Let a bowl of this creamy cheddar cheese soup, chock full of carrots, celery and onions, warm you up on a chilly day. Our KRAFT Cheddar Cheese Soup, served with whole wheat buns and a tossed green salad, makes a great weeknight meal.
What do I need ?
1/2 cup finely chopped carrot
1 stalk finely chopped celery
1 medium onion, finely chopped
1 Tbsp. butter
1/2 cup Miracle Whip Original Spread
1/4 cup flour
1 can (10 oz/ 284 mL) chicken broth
1 cup milk
2/3 cup water
4 cups grated Cracker Barrel Cheddar Cheese
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How do I make it ?
COOK and stir vegetables in butter 10 minutes, in medium frypan.
COMBINE Miracle Whip and flour in medium saucepan. Whisk in broth, milk and water. Cook over low heat until thickened.
WHISK in cheese until melted. Stir in cooked vegetables. Heat gently over low heat until hot; DO NOT BOIL.