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Easy Cheese Soup

This is my family’s favorite soup.  Like most special treats, I only make this a few times a year.  When I do – it’s a hit every time.

 The Recipe –

 12 oz Unflavored Bacon

32 oz Low Sodium Chicken Stock

24 oz Your Favorite Chunky Salsa

8 oz Processed Cheese – You Know – That Stuff in a Brick

2 Cups Milk

1 Tbs Cornstarch

 Slice chilled bacon along length – ¼” – ½” widths.  Dice bacon.  Fry bacon until it is just getting crispy and is totally rendered.  With a slotted spoon, place cooked bacon onto paper towels to drain.

Cook and Drain Bacon

 In a large sauce pan, place chicken stock, salsa and cheese (cut into 1” chunks) – Start to melt cheese.  The mix may look a little curdled for a bit, but it will smooth out. 

Cheese Melting in Soup

 Measure milk, and put some into a small bowl with cornstarch.  Stir the cornstarch slurry until smooth.  Put the rest of the milk into the soup and add the bacon as well.  Once the soup looks like it is about to boil, re-stir the slurry and then slowly stir into the soup.  Allow the soup to simmer at a slow boil until thickened.


Thicken Soup

Served Cheese Soup