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Thursday, January 20, 2011

RECIPE: Cheese Soup

CHEESE... GLORIOUS CHEESE!

Happy National Cheese Lover's Day (celebrated annually on 1/20). I hope you worked cheese into some of today's dishes. For me, lunch featured a chicken and cheese enchilada and dinner an All-American Cheeseburger from the Daily Harvest Cafe (AWESOME!).

Here is a quick and easy slow cooker cheese soup next time you have a big time cheese craving (as far as I am concerned... EVERY DAY should be cheese lovers day!).

2 Cans - Cream of Celery Soup
1 red bell pepper, finely chopped
1 teaspoon paprika
1 teaspoon dry mustard
2 teaspoons of Worcestershire sauce
1 cup half and half
4 cups of shredded cheese (use what you like. I like to use 2 cups of cheddar, 2 cups of Monterrey jack)
Salt and Pepper to taste

  • Combine soup, bell pepper, paprika, dry mustard, and Worcestershire sauce in slow cooker
  • Cook on LOW for 3 hours
  • Add cheese
  • Cook for another 1 hour on LOW
  • Add half and half, stir until thoroughly blended, salt and pepper to taste
  • Cook on LOW for an additional 30 minutes
  • ENJOY!
(you may want to top the soup with some fresh bacon crumbles or cooked broccoli for some variety)




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