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My husband and I live in the Dairy State of Wisconsin. So this soup is perfect, since we get to use our state's fantastic cheese and milk.
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 405 calories, 30 g fat (19 g saturated fat), 95 mg cholesterol, 1,102 mg sodium, 19 g carbohydrate, 1 g fiber, 16 g protein.
Originally published as Cheddar Cheese Soup in Country Extra March 1995, p49
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Reviewed on Feb. 22, 2012 by mrenda
We loved this soup. I didn't use the chicken soup and used vegetable broth instead of chicken. It was wonderful!!
Reviewed on Dec. 09, 2011 by bridgett1
This is what I've been looking for. I'm also from WI. and have been looking for the right recipe for awhile now. I will be making this soon. The only thing I would do different is add some cooked crumbled bacon to it! Yummy!
Reviewed on Jan. 26, 2011 by Aligirl115
Wow! Wow! Wow! That is how I would describe this recipe!! It is super easy to make and absolutely delicious!! I could see this recipe easily doubled to feed a crowd and even used (with less chicken broth) as an easy fondue or cheese dip!! I will certainly make this again!!
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