Double Cheese Soup Recipes

Steps:

• Bring water and milk to boil in large saucepan.
• Stir in Macaroni and vegetable blend. Return to boil; simmer on medium-low heat 12 to 14 min. or until macaroni is tender.
• Add VELVEETA and Cheese Sauce from pouch; cook until VELVEETA is completely melted and mixture is well blended, stirring constantly.

Steps:

• In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes. , Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.

Steps:

• In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
• Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
• In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
• With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.

Steps:

• Sauté onion in butter in Dutch oven until tender. Blend in flour, stirring until smooth. Gradually add chicken broth, beef broth, water, and wine. Bring to a boil; reduce heat and simmer 15 minutes. Add pepper.
• place 8 ovenproof serving bowls on a baking sheet. Place 1 bread slice in each bowl, ladle soup over bread. Top with 1 cheese slice; sprinkle with parmesan. Broil 8 inches from heat until cheese melts.

Steps:

• Combine cauliflower and water in a large saucepan, bring to a boil.
• Heat slow cooker on low, add cream cheese and cheese spread.
• Pour in cauliflower and water, stir to be sure the cheese is dissolved and mixed through the cauliflower.
• Add`dried beef and potato flakes, and mix well.
• Cover, and cook on low for 2-3 hours, or over the stovetop until cauliflower is tender and done.

Steps:

• Melt butter in saucepan.
• Add onion and celery, stir to soften.
• Add flour, to thicken.
• Slowly whisk in milk until smooth.
• Bring to a simmer.
• Add cheeses stirring until blended.
• Add salt& pepper to taste and garnish with chives.