Cheese Soup

Ingredients
1 quart chicken stock or broth
1 small onion, chopped
1 small bell pepper, seeded and chopped
8-12 ounces fresh button mushrooms, sliced
2 pounds Velveeta

What To Do
Sauté onion and green bell pepper in small amount of olive oil until soft. Add mushrooms and continue to cook over low heat until mushrooms are slightly soft. Add chicken stock and bring to low medium heat. Add cheese, several large slices at a time, and allow to melt thoroughly before adding more. Let simmer until heated completely through. Season with white pepper to add more flavor, you shouldn’t add any salt to this at all.

You can sauté additional vegetables, such as celery and leeks if desired before adding all other ingredients.

From the episode: Thanksgiving Test Kitchen