Cheese Soup



Chicken/Turkey Stock

Carrots, Potatoes, Brocolli, Cauliflower, Onion

Cooked chicken or turkey

Cheese Whiz® (You can use a cheddar cheese but it tends to separate.)

Butter, flour, salt, pepper, paprika.

Chicken/Turkey Stock

Cover chicken or turkey trimmings with water.


  • a carrot;
  • an onion;
  • a couple celery stalks;
  • a couple bay leaves; and
  • a dozen pepper corns,

Simmer for at least three hours. Cool. Separate any meat from the bones and reserve for soup. Strain the stock. I usually discard the overcooked veggies.

Dice carrots and potatoes and cook until just tender in the stock.

Chop onions.

Cut brocolli and cauliflower in bite-size pieces.

Add Cheese Whiz to stock.

Prepare roux with butter and flour. You need generous amounts. Use at least one stick of butter, even two. Stir into stock.

Season to taste with salt, pepper, and paprika (A spicey and/or smokey paprika is nice.)

Add brocolli, cauliflower, onion, and cooked meat and simmer until onion is transparent.

Serve with a really good bread.