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Watkins Recipes


for Watkins Cheese Soup & Sauce Base

Delicious Cheese Soup
Cheesy Whipped Potatoes
Corn-Cheese Scallop

Complete Recipe Index

Watkins Product - Cheese Soup & Sauce BaseDelicious Cheese Soup

  • 1/2 cup/125 mL (1 stick) margarine or butter
  • 1/2 cup/125 mL chopped celery
  • 1/2 cup /125 mL chopped onion
  • 1/2 cup/125 mL chopped carrots
  • 1/2 cup/125 mL chopped broccoli
  • 2 cups/500 mL water
  • 2 tsp/10 mL Watkins Chicken Soup Base
  • 1/2 cup/125 mL margarine or butter
  • 2/3 cup/160 mL all-purpose flour
  • 2/3 cup/160 mL Watkins Cheese Soup Base
  • 5 cups/1.25 litres milk
  • To taste, Watkins Black Pepper
Heat 1/2 cup/125 ml margarine in 4 quart/liter kettle over medium heat. Add vegetables and cook until tender. Add water and Chicken Soup Base and bring to a boil. Cover and cook on low heat for 10 minutes. Meanwhile, heat remaining margarine in 2 quart/liter pan. Stir in flour and Cheese Soup Base. Remove from heat and gradually stir in milk; cook over low heat until thickened. Do not boil. Add cheese mixture to vegetables; heat through. Adjust seasoning to taste with salt and Watkins Black Pepper.  Makes 8 servings.

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Cheesy Whipped Potatoes

  • 6 medium potatoes (2 to 2-1/2 pounds/908 g to 1 kg)
  • 1/4 cup/60 mL Watkins Cheese Soup Base
  • 2 tbsp/30 mL Watkins Onion Soup Base
  • 1/2 to 3/4 cup/125 mL to 180 mL milk
  • 2 tbsp/30 mL butter or margarine
  • Dash Watkins Black Pepper
  • Watkins Paprika
  • Grated cheese, optional

Scrub potatoes; pierce with a fork. Bake at 400ºF/205ºC for 50 to 60 minutes or until fork tender. Cut a thin slice from top of each potato; scoop out pulp, leaving skins intact. Mash pulp well and place in mixing bowl. Add soup bases, milk, butter, and pepper; beat until light and fluffy. Return potato filling to shells, rounding slightly. Sprinkle with paprika and grated cheese, if desired. Return to oven until lightly browned or until cheese is melted.  Makes 6 servings.

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Corn-Cheese Scallop

  • 1 can (16 oz/454 g) whole-kernel corn
  • 2 eggs
  • 1 can (16 oz/454 g) cream-style corn
  • 2/3 cup/160 mL evaporated milk
  • 1/2 cup/125 mL water
  • 1/3 cup/80 mL Watkins Cheese Soup Base
  • 2 tbsp/30 mL Watkins Original Grapeseed Oil
  • 2 tbsp/30 mL Watkins Onion Flakes
  • 1 tbsp/15 mL Watkins Omelet & Soufflé Seasoning
  • 1/4 tsp/1.2 mL Watkins Black Pepper
  • 2 cups/500 mL coarsely crushed saltine crackers
  • 1 cup/250 mL shredded Cheddar cheese

Drain whole-kernel corn, reserving 1/4 cup/60 mL liquid. Lightly beat eggs in large bowl; stir in corn, reserved corn liquid, cream-style corn and next seven ingredients. Fold in crackers; spoon into greased 2-quart/liter baking dish. Bake at 325ºF/165ºC for 1 hour or until set. Sprinkle with cheese. Return to oven until cheese is melted. Let stand 5 minutes before serving.  Makes 6 servings.

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