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Cheese Soup



  • 3 stalks celery, chopped
  • 3 scallions, chopped
  • 1/4 cup butter or margarine, melted
  • 2 (10 3/4 ounce) cans condensed chicken broth
  • 3 cups water
  • 2 carrots, scraped and grated
  • 2 cups (8 ounces) shredded American cheese
  • 1/2 teaspoon dried parsley flakes
  • 1/8 teaspoon pepper
  • Dash of hot sauce
  • 1 (8 ounce) container sour cream
  • 3 tablespoons sherry


  1. Sauté celery and scallions in butter in a large Dutch oven until vegetables are tender.
  2. Add chicken broth, water and carrot, stirring well. Bring to a boil. Cover, reduce heat and simmer 30 minutes.
  3. Add potato soup and next 4 ingredients, stirring well. Simmer 15 minutes.
  4. Add sour cream and sherry; heat thoroughly.

Yields 2 1/2 quarts.


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