Cheese Soup Base

For me summer= allergies= sinus drainage= lap band issues. It’s simple. Lap band gets clogged and I have a hard time finding foods that not only stay down but also aren’t ice cream. Enter soup.

Before you ask; yes, I really am aware that my Midwestern brethren and I are in the middle of a drought laden heat wave. So soup sounds strange but it’s what works for me.

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Cheese Soup Base
• 1 can cream of something soup (I used chicken with herbs)
• 2 cups fancy shredded cheese any kind
• 12 ounce can evaporated milk
• up to 1/2 cup milk to thin if needed

In medium sauce pan mix soup and evaporated milk over medium heat.

Whisk all lumps out before adding cheese all at once. Whisk constantly till cheese is no longer stringy.

You can leave it like this and use as fondu or add a splash of milk till its the soup consistency that you like.

To finish this batch I tossed in a handful of chopped up bacon and about a teaspoon of apple cider vinegar to wake it up. Toss a couple of croutons on each bowl and mmmmmm mmmmm!

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