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Cheddar Potato Soup

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Ingredients
  Potatoes au gratin 11 1⁄2 Ounce, prepared according to package directions (1 Package)
  Welsh rarebit 10 Ounce, Defrosted (1 Package)
  Milk 1 Cup (16 tbs)
  Chopped green onion 1 Tablespoon
  Ground black pepper 1⁄8 Teaspoon
  Shredded cheddar cheese 1 1⁄2 Ounce (1/3 Cup)
  Cooked crabmeat/Drained canned crabmeat 3⁄4 Cup (12 tbs) (Fresh)
Directions

COMBINE potatoes au gratin, Welsh rarebit, milk, green onion and pepper in medium saucepan.
Bring just to a boil, stirring constantly, over medium heat.
REMOVE from heat.
Add cheese; stir until melted.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday

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