Cheddar-Potato Soup

Recipe from Southern Living

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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


  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.
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