Potato And Cheese Soup

• 6 qt. water
• 1 (3 3/4 oz.) jar beef flavor
• 1 (13 3/4 oz.) + 2 c. potato buds
• 1 Tbsp. pepper
• 3 Tbsp. Beau Monde
• 1 1/2 Tbsp. ground cumin
• 1 stick butter
• 6 cans Cheddar cheese soup
• 2 Tbsp. arrowroot
• 5 c. light cream
• 5 c. sour cream

1. Add water, pepper and beef flavor to stockpot.
2. Bring to boil. Turn heat down to low.
3. Stir in potato buds.
4. Cover and let stand 1 minute.
5. Add Beau Monde, cumin and butter.
6. Cover and simmer for 10 minutes.
7. Stir in Cheddar cheese soup.
8. Cover and allow to return to simmer.
9. Dissolve arrowroot in 1 cup of warm light cream.
10. Stir into soup.
11. Gradually add remainder of light cream and sour cream. Cover and heat thoroughly.
12. Do not boil.
13. Makes about 10 quarts.

water, beef flavor, pepper, monde, ground cumin, butter, cheddar cheese soup, arrowroot, light cream, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=664177 (may not work)