Directions: Whisk soup into 5 cups water. Bring to a boil and lower heat to a simmer. Simmer for 8 minutes stirring frequently from the bottom of the pan. If soup is too thin cook a little longer, if soup is too thick add a little water. Add 4-6 drops of hot pepper sauce (this will not add heat, it will simply enhance the flavor).
A terrific and hearty southern adaptation is Macaroni and Cheese Soup (as served in restaurants throughout the south)...after preparation add 2 cups of cooked elbow macaroni. That's it!
Garnish either recipe with chopped fresh parsley, popped popcorn, croutons, a dollop of sour cream or your own special touches. For a smokey flavor add 6-8 strips of crisp, crumbled bacon or a dash of all natural smoke flavor.
Serve with a crusty loaf of bread to savor every last delicious drop. Enjoy!
Ingredients: REAL CHEDDAR CHEESE WITH CREAM AND GRANULAR CHEESES (PASTEURIZED MILK AND CREAM, NONFAT DRY MILK, WHEY, BUTTERMILK, WHEY PROTEIN, CHEESE CULTURES, SODIUM PHOSPHATE, CITRIC ACID, CAROB BEAN GUM, SALT), POTATOES, VEGETABLE BASE (CANOLA OIL, HYDROLYZED VEGETABLE PROTEIN, ONION SALT, SUGAR, YEAST EXTRACT, SPICES, AND SPICE EXTRACTIVES, WHEAT FLOUR), TOMATOES, ONIONS, LEEKS, CARROTS, CELERY, GARLIC, PARSLEY, MUSTARD FLOUR, MALTODEXTRIN, SODIUM CASEINATE, MONO AND DI-GLYCERIDES, POTASSIUM CASEINATE, LECITHIN, SODIUM STEAROYL, LACTYLATE, CALCIUM ALGINATE, TURMERIC, ANNATTO EXTRACTS, DI-POTASSIUM PHOSPHATE, TRICALCIUM PHOSPHATE, MIXED TOCOPHEROLS.
