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Gazebo Cheese Soup Recipe

   
 

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     Gazebo Cheese Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
1/4 cup butter
3 chopped green onion (I used a small Vidalia onion in double batch instead)
3 stalks celery (I used 3 stalks in the double batch, b/c my hubby thinks celery is overpowering)
2-4 grated carrots
2 diced potatoes (I doubled the number of potatoes to make a chunkier soup)
2 - 10 ¾ oz cans chicken broth
1 can cream of potato soup (I use cream of chicken soup instead
8 oz grated cheddar cheese (I used this much in the double recipe; otherwise it gets stringy)
8 oz sour cream (I used this much in the double recipe to cut down on calories and it was just a
 
Tabasco (optional), salt and pepper to taste

Instructions
Cook diced potatoes in chicken broth until done. Sautee onion, celery and carrots in butter until done. (onion and celery will be clear and soft) Combine vegetables with potatoes & broth, add canned soup and simmer for 30 minutes. Add cheese and stir until melted. Remove from heat. Add salt, pepper and Tabasco to taste. Stir in sour cream until blended. Serve. Good with oyster crackers
Serving Suggestions
I double the recipe and make modifications listed in ingredients


Originally Submitted
12/22/2009





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