October 5, 2009 4 comments

This soup is a lot of work! If you have extra hands that can help you in the kitchen, utilize them for this recipe. I’m telling you, while making this I was running circles around the kitchen stirring this, melting that, boiling this, and chopping that! Every ounce of hard work is worth every bite in the end. I’m not sure where the name comes from, but it is so delicious. It makes a TON, so make this when you are having company over or want something to give to a friend who just had a baby or surgery or maybe even a runny nose!

Source: My friend, Kirsche

3 c. cubed potatoes
1 c. chopped celery
1 chopped onion
1 c. flour
1 (16 oz or 20 oz) pkg. frozen peas and carrots
12 chicken bullion cubes
1/2 lb (2 c.) butter
1 (8 oz or 12 oz) jar of cheese whiz

Cook potatoes, peas and carrots, chopped celery and onion; cover with water and cook until tender. Use just enough water to cover all vegetables. In a separate pot dissolve chicken bullion and 2 quarts of water. In a small pan melt butter then add flour. Stir until smooth. Slowly add the chicken broth stirring constantly until lumps are gone. Warm the cheese whiz in warm water until it will run. Then add the cheese to the thickened broth. Stir well. Add the vegetables, including the water they were cooked in and simmer a few minutes before serving.

4 comments on “Print Shop Soup
  1. Jeri Lloyd

    There was a restaurant in downtown Salt Lake City, Utah in the 70′s named The Print Shop. I believe it was in a building that was formerly a print shop. I think the area was called Arrow Press Square. This is supposedly the recipe for their cheese soup. My mom used to make it every year for Christmas Eve dinner.

    1. Yvonne of TriedandTasty.com

      Really?! That’s so interesting and I would bet you money this is the recipe! I love knowing the back story – thank you SO much for sharing!!

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