big game spicy cheese soup

Ingredients

• Servings: 12
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 cup finely chopped celery
• 1 cup finely chopped carrot
• 1 clove garlic, minced
• 1 (32 ounce) carton chicken stock
• 3 (12 fluid ounce) cans or bottles american-style
• 1 tablespoon worcestershire sauce
• 1 tablespoon hot pepper sauce (such as tabasco®)
• 2 teaspoons white pepper
• 2 teaspoons dry mustard powder
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon ground cayenne pepper
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cheddar cheese soup
• 1 (1 pound) loaf processed cheese, cubed
• 1/2 pound block pepperjack cheese, shredded
• 1/2 pound block sharp cheddar cheese, shredded

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• melt the butter with olive oil in a large soup pot or dutch oven over medium heat.
• cook and stir the celery, carrots, and garlic until soft, about 8 minutes.
• pour in the chicken stock, , worcestershire sauce, hot pepper sauce, white pepper, mustard powder, onion powder, garlic powder, and cayenne pepper; whisk to combine.
• blend the mixture with a hand blender until smooth. bring to a boil, reduce heat to low, and simmer 15 minutes.
• stir in the cream of chicken soup and the cheddar cheese soup; bring soup back to a simmer.
• stir in the processed cheese and allow to melt. when it has melted, slowly mix in the pepperjack and sharp cheddar cheeses, a little at a time, allowing each addition to melt into the soup before adding the next.
• simmer the soup over low heat until the cheese has completely melted and the flavors have blended, 15 to 20 more minutes.