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Although winters in Virginia are not necessarily harsh, it still gets cold enough to chill you to the bones. This tasty soup warms you through and through.
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (1 cup) equals 267 calories, 17 g fat (11 g saturated fat), 63 mg cholesterol, 936 mg sodium, 16 g carbohydrate, 1 g fiber, 13 g protein.
Originally published as Chunky Cheese Soup in Country February/March 1999, p49
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Reviewed on Mar. 26, 2011 by eye_lady
I also enjoyed this recipe. I made in a crock pot, and used an immersion blender to disguise the veggies for my veggie haters. They LOVED it!
Reviewed on Dec. 29, 2010 by AmandaNel
Instead of celery, I used red and green pepper.
Reviewed on Oct. 29, 2010 by gingerriss
wow this was very tasteful. I used monteray jack cheese and it was good
Reviewed on Sep. 02, 2010 by johnsen
used chicken broth instead of water. very good
Reviewed on Feb. 04, 2010 by chileuvgod@yahoo.com
This was the most yummy soup ever. So creamy!
Reviewed on Dec. 22, 2009 by timeforachange
Very thick and filling. Easy and fast to make. I used 1% milk and reduced fat cheddar. Great on a cold winter night!
Reviewed on Oct. 29, 2009 by zachsmama03
This is one of the thickest soups I've ever made. It was a perfect comfort food and very filling. If you have more than a few people to feed you may want to double this recipe.
Reviewed on Mar. 24, 2009 by cookbookmom
Agreed. This is absolutely great. My 7-year-old says this is his favorite.
Reviewed on Jan. 29, 2009 by HBcook
Great recipe and so easy to make if you use a food processor. I used low sodium chicken broth for the water, 1/2 teaspoon salt, reduced fat cheddar, and a little more celery and carrots than called for.
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