Easy Cheesey Soup
  • 4 tb Butter or margarine
  • 10 oz Cream of chicken soup
  • 10 oz Cream of celery soup
  • 1/2 Kraft's mayonnaise
  • 8 oz Jar cheese Whiz
  • 14 oz Can chicken broth
  • Salt and pepper
  1. Put butter, soups, mayo and Cheez Whiz in 1-1/2 quart saucepan, stirring constantly over medium heat, until smooth. Stir in broth and season to taste with salt and pepper. Stir occasionally until piping hot -BUT DO NOT LET IT BOIL! . Do not freeze because of the mayo. Use within a week.
I use the 95% fat Free soups and no knows the difference.( and i skip the mayo)