Cheddar-Potato Soup

Southern Living
Makes about 3 3/4 cups


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1 (11 1/2-ounce) package STOUFFER'S Potatoes au Gratin
1 (10-ounce) package STOUFFER'S Welsh Rarebit
1 cup milk
1 tablespoon chopped green onions
1/8 teaspoon pepper
1/3 cup shredded Cheddar cheese


Cook potatoes in microwave at HIGH 4 minutes; stir and cook in microwave 2 to 4 more minutes or until potatoes are tender. Let stand in microwave 10 minutes. Set potatoes aside.

Thaw Welsh rarebit in microwave at MEDIUM (50% power) 5 to 6 minutes.

Stir together potatoes, Welsh rarebit, milk, chopped green onions, and pepper in a medium saucepan over medium heat, and cook, stirring constantly, 10 minutes or until soup begins to simmer. Remove from heat; add cheese, and stir until cheese melts. Serve immediately.

Created date

May 2004