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Cheese Soup III Recipe


2 tablespoons butter

1 large onion, chopped

2 medium green onions, chopped

3 green onions, chopped

1 teaspoon dried basil

3 cloves garlic, minced

3 tablespoons dried oregano

1 tablespoon dried basil

3 tablespoons dried oregano

3 tablespoons dried basil

1 teaspoon dried parsley

salt and pepper to taste

3 cups milk

1 (8 ounce) package cream cheese and cream cheese flavored sandwich mix

1 cup frozen crushed potato chips


Preheat oven to 350 degrees F (175 degrees C).

Place butter in a small saucepan over medium heat. Bring vegetable oil to a boil. Stir in onion and green onions. Cook, stirring occasionally, for about 1 minute. Add basil, garlic, oregano and basil; cook, stirring occasionally, for about 2 minutes. Add parsley and salt and pepper to taste. Reduce heat to low. Bring the mixture to a boil, stirring constantly, for about 5 minutes. Put the pot in an ovenproof bowl, and place on medium heat.

In a medium bowl, cream together the cream cheese and cream cheese flavored sandwich mix. Mix the milk and crushed potato chips. Mix thoroughly, then pour over the cream cheese mixture.

Bake uncovered at 350 degrees F (175 degrees C) for 5 to 10 minutes, or until cheese is bubbly and filling is bubbly. While baking, mix the milk mixture with the cream cheese. Bake uncovered for 10 to 15 minutes, until filling is bubbly and bubbly. Cool completely. Serve cream cheese mixture with potato chips.