I found the original recipe to produce a satisfying, but somewhat crude, overly thick result - and I actually left out the velveeta and flakes. I find you can produce a much more impressive and complex soup by easing back to a thinner consistency sans flakes and ditching the velveeta for asiago. Between cheese and mayo you will get all the thickness a soup really needs. I tried adding some rosemary and bay leaves to the broth , which adds a very earthy and vivid ambiance to the odor. It is necessary to remove the bay leaves at the end of the boil though, or all the cheese will congeal on them when you add it in to melt. Dijon mustard also made a nice addition to thicken and flavor.
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I found the original recipe to produce a satisfying, but somewhat crude, overly thick result -...