Over the years, I have looked for recipes that attempted to approximate the cheese soup found at Swensen's. Expecially now that Swensen's is a very small chain and very difficult to get to from coastal Alabama. I've never found one that was right. However, this one looks promising. I hope to make it soon, and will report back. Hopes are high!
Cheese Soup
3 TBSP unsalted butter
6 green onions, finely chopped (just the lower third or so)
2 medium carrots, finely chopped
2 stalks celery, finely chopped
6 cups very good chicken broth (Kitchen Basics is my favorite brand)
3 cans cream of chicken soup
1 pound Velveeta, cut into 1-inch chunks
Black pepper, to taste
Saute veggies in butter over medium heat for about 5 minutes. Add broth & soup, whisking until well blended. Stir in Velveeta, and stir until melted. Add pepper, and reduce heat to simmer, or turn off completely. Do not let this ever approach boiling. Top with chopped green onion tops, if desired.
