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Cheddar-Potato Soup

Yield Makes about 3 3/4 cups

Ingredients

  • 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

How to Make It

  1. 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.

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

  3. 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.