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Reviewed: May 18, 2008

This soup is SOOOOO good. We are from Wisconsin, so of course we added A LOT more cheese. We probably used 3/4 of the valveeta brick. SO DELICIOUS.

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Rachel


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Reviewed: Apr. 14, 2008

This recipe was awesome!! I followed the recipe as given, except I added more cheese including about 1-2 oz. of pepperjack which gave it a wee bit of a bite. YUMMY

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I made this soup yesterday and after tweeking it, it came out great. I ended up adding a whole block of Velvetta and 3/4 of a block of Kraft Medium Cheddar Cheese. I also only used 1/2 stick of butter instead of a whole and did not add the salt. I think next time I will add another potato and another carrot. I also ended up putting in some half and half at the end to thin it out a little. Definitely didn't need the cornstarch and milk mixture for thickening. The one thing I would like to mention is when making this soup, you must make sure to turn the heat off when adding the cheese cause if you don't you run the risk of it turning out with a curdled consistency. I took some of it to my daughters today and she thought it was better than Big Boys Canadian Cheddar Cheese Soup which has always been her favorite, so boy was I happy! This one is definitely a keeper!

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Lauri

	Cooking Level: Expert
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Reviewed: Oct. 18, 2007

This soup is delicious. I did add some extra cheese and some crumbled bacon to it. My children, who are picky at times, always love eating this soup.

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Liz

	Cooking Level: Expert Home Town: Box Elder, South Dakota, USA Living In: Copperas Cove, Texas, USA
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Reviewed: Sep. 27, 2007

I hate to admit how much I like Velveeta!! I'm sure this would be great with regular cheddar but the Velveeta made this soup so creamy! I used a 16 oz box of Velveeta. Other than that, the only change I made was to puree some of the soup before adding the cheese to thicken it up and I didn't need to add any cornstarch or anything. It made a lot-was great to dip french bread in and I had leftovers for lunch for two days! Thanks!!

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JENNYLYN1

	Cooking Level: Intermediate
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Reviewed: Dec. 17, 2006

Great tasting! Okay texture, a little bit too mushy. Next time I would hold off on mashing the potatoes and keep them whole. Very filling!

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Chef Emily

	Cooking Level: Intermediate Living In: Needham, Massachusetts, USA
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Reviewed: Dec. 1, 2006

We just had 16 inches of snow today and we thought this soup would be perfect for this cold winter day. It is a great soup, make sure you salt it though. I agree the 1/2 cup of butter was too much. I used 2 Tbsp and 2 tsp of olive oil. I did use a little more cheese than the recipe stated though. Top with poped popcorn for a wonderful winter meal!

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Brian E

	Cooking Level: Intermediate Home Town: Weldon, Illinois, USA Living In: Rockford, Illinois, USA
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Reviewed: Nov. 7, 2006

The only changes I made were to use WAY less margarine, and also French onion soup mix plus a couple of chicken bouillon cubes. It turned out pretty thick by itself, so I didn't need to add much cornstarch/milk either. Good stuff. Thanks, Shauna!

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Caroline C

	Cooking Level: Expert Living In: Columbus, Ohio, USA
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Reviewed: Oct. 31, 2006

very good. I did did not add carrots, added much more cheese and only used about 3 tbls of butter. The only chicken base I had was a southwestern Chicken base so I added a little jalepeno and monterey jack.

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Cheryl H.


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Reviewed: Oct. 13, 2006

I loved this recipe. I added shrimp, corn, and broccoli to the soup along with bacon and half a can of rotel. Be sure to process the rotel with the broccoli. Great with friends on a cold winter day!

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Noel V


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Reviewed: Sep. 29, 2006

I made this tonight. It was awesome. I will for sure make it again. It's a keeper. I put a little more cheese in cause I like cheese.But I didn't change nothing else in it. It was sssooooo gooood. Everybody you have to try it.

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gina

	Cooking Level: Expert Living In: Eldridge, Iowa, USA
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Reviewed: Jan. 10, 2006

Fabulous! We didn't even need to add the cornstarch, as the starch from the potatoes we used thickened it up nicely. I ended up putting in about 12 oz. of cheese instead of 8. We topped it with crispy crumbled bacon and chopped chives. This recipe is a keeper!

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JessicaAnne

	Cooking Level: Expert Living In: Edinburgh, Midlothian, Scotland, U.K.
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Reviewed: Oct. 28, 2002

Everyone loved it! I added 1 cup of shredded cheese, because we love cheese and I recommend not adding any salt because Velveeta and the cheese are both salty. But this is a hit. Easy and reheats well, even in the microwave.

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LYDIAPS

	Cooking Level: Expert Living In: Las Vegas, Nevada, USA
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Reviewed: Aug. 29, 2002

This is very good soup. It's a little time-consuming with all the chopping involved. It's not as thick as usual, but that's ok with me. I definitely will make it again on a cold day. I only used 2 tablespoons of butter instead of a half cup. That's too much grease for me!

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TOOTERBELL


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