1 cup finely Chopped onion
1/3 cup flour
2 cans (13-3/4 ounces each) chicken broth
1 jar (16 ounces) Cheez Whiz Pasteurized Process Cheese Spread
1/2 cup milk
1/4 teaspoon ground black pepper
Cook and stir onion in spread until tender. Stir in flour to make a paste; cook for 2 minutes, stirring constantly to avoid browning. Stir in chicken broth until mixture is smooth. Bring to a simmer for 5 minutes or until thickened. stirring frequently. Add Cheez Whiz, milk and black pepper; continue cooking until thoroughly heated. Makes 5-1/2 coups.
Cheesy Mexican Corn Soup
Add: 1 can (11 ounces) of corn, 1 can (14-1/2 ounces) whole peeled tomatoes, drained and chopped, 1 can (4 ounces) chopped green chilies, drained, 1 teaspoon cumin and 1/4 teaspoon cayenne pepper.
Veggie Turkey Rice Soup
Add: 1 box (10 ounces) frozen mixed vegetables, 1 cup chopped cooked turkey, 1 cup cooked rice and 1-1/2 teaspoons crushed rosemary (optional).
Potato, Ham and Vegetable Chowder
Add: 2 cups cooked, peeled, cubed potatoes, 3/4 cup chopped cooked ham, 1 cup sliced carrots, 1/2 cup sliced green onion and 1/2 cup sliced celery.