Easy Directions:
Bring 7 ½ cups of water to a boil. (Use a large pot; the soup will bubble up when you add the mix.) Add soup mix; blend well. (Use a whisk if you have one.) Return soup to a boil; reduce heat. Simmer about 25 minutes. If you have a lid, use it for the first half; remove lid for second half. Stir occasionally.

Tips & Ideas:
Crock Pot – cook about 2 hours on high, or 2 – 3 hours on low, stirring occasionally.
Extras –If you like add ground meat, sausage, or potatoes.
Beer cheese soup – Reduce the amount of water by 12 oz.; add a can of beer instead.
Close counts out in Nature – If you don’t have a measuring cup, fill this pouch with water once; then almost fill it again. The less water you use, the thicker the soup will be.

Ingredients:
Modified corn starch, cheddar, blue, romano & parmesan cheeses (pasteurized milk, salt, annatto extract, cheese cultures & enzymes), palm oil, corn syrup solids, nonfat milk, dehydrated vegetables (onions, tomatoes, parsley, garlic), salt, maltodextrin, whey, soybean oil, potassium chloride, disodium & dipotassium phosphate, citric & lactic acid, autolyzed yeast extract, natural flavor, sodium caseinate, butter, soy sauce solids (contains wheat & soybeans), mono & deglycerides, xanthan gum, silicon dioxide (prevents caking), soy lecithin, turmeric (color), spice and disodium inosinate & disodium guanylate.

Click here for Nutrition Facts.