Serves: 6
Total Calories: 539
1. In large saucepan, combine onion, carrot, celery and broth. Bring to a boil. Reduce heat to low cover and simmer 10 minutes or until vegetables are tender.*
2. In small bowl, combine cornstarch and water mix well. Stir into broth mixture. Bring to a boil. Reduce heat to low. Add Cheddar cheese, potato soup and cheese spread. With wire whisk, stir until cheese is melted and mixture is well combined. Do not boil.
TIP: *If desired, broth mixture can be pureed in blender or food processor until smooth.
Nutrition Information Per Serving: Serving Size: 1 Cup * Calories: 240 * Calories from Fat: 140 * % Daily Value: Total Fat: 16 g 25% * Saturated Fat: 10 g 50% * Cholesterol: 45 mg 15% * Sodium: 1580 mg 66% * Total Carbohydrate: 13 g 4% * Dietary Fiber: 1 g 3% * Sugars: 7 g * Protein: 12 g * Vitamin A: 45% * Vitamin C: 0% * Calcium: 35% * Iron: 4% * Dietary Exchanges: 1 Starch, 1 1/2 High-Fat Meat, 1/2 Fat or 1 Carbohydrate, 1 1/2 High-Fat Meat, 1/2 Fat
This Cheddar Cheese Soup recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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