Gluten-free Cheese Soup

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This was the perfect way to start Fall. It was cold, wet and cloudy.

Ingredients:

  • 5 Tbsp. butter                        IMG_6495
  • 5 carrots shredded (or you can use pre-shredded carrots from the produce section)
  • 3 Tbsp. chopped red onion
  • 1 ½ cup low fat milk
  • 2 cans Progresso GF Vegetable Classics Creamy Mushroom Soup
  • 2 packages of Sargento sliced cheddar cheese
  • 5 potatoes baked and cut into chunks
  • Chicken or ham (Optional)
  • 2 14.5 oz. cans of Gluten Free Chicken Broth

Directions:

Sauté the carrots and onion in the butter until soft.

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Next, add the chicken broth and simmer for 30 minutes.

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Then, add the milk, mushroom soup, cheddar cheese and potatoes.

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I usually let it simmer for about half an hour or until dinner. ( This is when you would add the chicken or ham.)

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We made soft pretzels in the shape of pumpkins to go along with the Fall theme.

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Hope y’all can kick off Fall with this amazing soup. 🙂

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