Cheddar Potato Soup
31 May 2010
|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)|
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.
Cheddar Potato Soup Recipe