2007-02-02 03:49:56 · 12 answers · asked by DidoDeeDee 3 in Food & Drink ➔ Cooking & Recipes
mild yellow chedder or provolone sliced in small pieces, or swiss american or combo of each to your taste. cook slowly, dble boiler or crock pot.
2007-02-02 03:57:31 · answer #1 · answered by Anonymous · 0⤊ 0⤋
Cheddar
2007-02-02 04:08:54 · answer #2 · answered by karen g 2 · 0⤊ 0⤋
a few chunks of velveeta. It may not be the classiest cheese, but I think it's great to use in soups or casseroles. It has the perfect texture for melting and is salty enough to go with potatoes. Other cheeses, like cheddar, in potato soup tend to make the soup stringy.
I also like the suggestion to use cream cheese, but I would add some parmesean too if I used cream cheese. (And a little dill weed.)
2007-02-02 03:58:01 · answer #3 · answered by Anonymous · 0⤊ 3⤋
Cheddar!
2007-02-02 03:51:55 · answer #4 · answered by Surreal 2 · 0⤊ 0⤋
A nice sharp cheese is always nice with potato, wich cheddar being the classic example.
Please, don't use Velveeta! It's not real cheese, and is probably loaded with trans fats
2007-02-02 04:03:59 · answer #5 · answered by Adriana 5 · 0⤊ 0⤋
Extra sharp cheddar, or a smoked cheddar
2007-02-02 03:54:10 · answer #6 · answered by IamMARE 5 · 0⤊ 0⤋
Cheddar and Velveeta
2007-02-02 03:52:48 · answer #7 · answered by diva 6 · 1⤊ 1⤋
Sharp cheddar!
2007-02-02 03:53:22 · answer #8 · answered by F-1 says KISS IT! 7 · 2⤊ 0⤋
Cream cheese!
2007-02-02 03:56:49 · answer #9 · answered by Bigdog 5 · 0⤊ 1⤋
Velveeta and shredded mozorella and cheddar.
2007-02-02 03:59:35 · answer #10 · answered by irishgirl 3 · 0⤊ 2⤋