But I was thinking of a frozen vegetable mix I used to love, Bird's Eye broccoli, red pepper, onion, not sure what else, don't see it any more, mushrooms would work, and with a nice cheese sauce as a topper.
I'm going to try cheddar cheese soup diluted with evaporated milk and some grated sharp cheddar stirred in.
Do either of you cook with that? I used to use Velveeta for silkiness but it tastes awful now so have to make the regular white sauce with lots of grated cheese.
And I like to scrape every last bit of potato I can get away from those skins.
I love baked potatoes. But don’t you eat the skins? I love the skins.
Love baked potatoes with butter. And I eat the skins.
I don’t make cheese soups but I’m sure I would love them. One day I will try, and maybe some family members would try them, but some would not. My redheads do not like cheese.
Homemade cheddar cheese soup is easy and delicious. I use 8 oz. regular, not sharp cheddar, shredded, a few slices of American cheese (helps make it smooth and silky), a teaspoon of grated parmesan or romano, 2 12 oz cans evaporated milk, 2 tablespoons each, butter and flour, and a little minced green pepper and minced onion, black pepper, and the tiniest bit of nutmeg. Most people would probably like it with sharp cheddar. I cook the green pepper and onion til it’s soft, not browned, add some flour to make a roux, and cook for 2 or 3 minutes,add the black pepper and nutmeg, whisk in the milk, cook til comes to gentle boil, taste to make sure the raw flour taste is gone, turn off the heat, and stir in the grated and sliced cheeses. You can cheat and add a drop of yellow food color if you must have yellow cheese soup. Taste for salt, adjust accordingly.