Cheese Soup

 - by Elizabeth

I was at a ladies auxiliary meeting for our church in Racine, Wisconsin.  It was a soup smorgasbord, and I was sort of picking and choosing which soup I’d like to try.  Marianne said to me: “Try this one.  You’ll love it.  It has Cheez Whiz in it.”  Even then I must have been a food snob because I said, “I’ll never eat anything with Cheez Whiz in it,” and passed it by.  Marianne started laughing.  “Go on, try it.  It won’t kill you.”

I tried it, and have been making it ever since, even though it has Cheez Whiz in it.  I know, I know.  But it’s amazingly good, and it hasn’t killed me yet.

Ingredients
1 8 oz. jar of Cheez Whiz
3 carrots, peeled and cut into nickel slices
2 or 3 potatoes, skinned and diced (depends on the size of your potatoes)
1/2 onion, chopped
1/4 butter
1/4 cup flour
2 cans low-salt chicken broth (I use Swanson’s)
about 2 cups rotisserie chicken, cut into 1″ chunks

Place the vegetables into a pan and pour a can of chicken broth over  them, just to cover.  Cook until tender, but not mushy.

In another pan, melt the butter then add the flour, cooking the roux until well-blended. Add the remaining can of chicken broth a little at a time to this pan, stirring to keep it smooth.  Dump in the vegetables, liquid and all into this pan, stirring to blend.  If it’s too runny, blend a little cornstarch with some cold water and add it to this mixture, stirring until it thickens.  If it’s too thick, add a little water.

Stir in the Cheez Whiz, promising not to make a face while you do it.  Then at the last minute, stir in the chicken.  We serve this with either oyster crackers from Trader Joe’s, or a loaf of La Brea bread.

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